[ . BACK to WORLDKIGO TOP . ]
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Terminology used for Japanese Cooking
nigai ... 苦い(にがい ) nigami
bitter taste of coffee or chocolate
shibui ...渋い(しぶい) shibumi
adstringent, a flavor, strong and bitter tea, puckery taste of a persimmon.
Herb, bitter.
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Worldwide use
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Things found on the way
*****************************
Related words
*****WASHOKU : General Information
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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
4/20/2008
2/01/2010
FEBRUARY NEWS
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
FEBRUARY ... nigatsu 二月
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.............. February 1, 2010
Lamb Raised on Wine Lees on Sale in Japan
Fujisan Farm, located in Fujiyoshida City in Yamanashi Prefecture, Japan, started selling lamb labeled "Fujisan Wine Lamb" in January 2010. The animals are raised on feed containing wine lees and bean curd refuse.
The feed was developed at the Yamanashi Prefecture Livestock Experiment Station utilizing wine lees and bean curd refuse, which are usually disposed of as industrial waste. The same type of feed has been used for beef cattle, but this is the first time it has been used for sheep.
http://www.japanfs.org/en/pages/029682.html
ぶどう粕・おから・酒粕・とうもろこし・麦等の粕類混合資料で、自然豊かな山梨で育てた特産牛
budookasu ブドウかす wine lees
Fujisan wain ramu 富士山ワインラム Fujisan wine lamb
牧場初の羊肉ブランド
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 3, 2009
Ehomaki Sushi Roll (ehoomaki) for Setsubun
World Pastry Cup 2009 Yokohama クープ・デュ・モンド・ドゥ・ラ・パティスリー
Coupe du Monde de la Pâtisserie
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 9, 2009
Day of Meat (niku no hi) NI KU
nigatsu kunichi
................................
February 8/9 Tengu Matsuri in Sakaide
tengujiru 天狗（てんぐ）汁 soup with 10 vegetable ingredients
TEN is from the english number 10, GU is from the Japanese meaning ingredients.
TENGU is also the long-nosed goblin of Japanese legend.
This kindof soup was given to the people at 国分寺で健康まつり in Shikoku, for example.
and to 2500 people at the Tengu Festival in Sakaide, Shikoku. 坂出天狗まつり（坂出市）
十種類の野菜を使った てんぐ汁
１０種類の具が入った てんぐ汁
Tengu and Daruma 天狗とだるま
天狗汁 まだ やられたか日本語に
tengu jiru ...
again I am surprized
by the Japanese
Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 10, 2009
Food Fair in Tokyo
A three-day gastronomic extravaganza kicked off Monday in Tokyo, bringing in top chefs from around the world to stimulate the culinary industry and promote Japanese food culture.
"Tokyo Taste — the World Summit of Gastronomy 2009" is the first culinary event of its kind in Japan, organizers said, featuring programs from onstage cooking performances and workshops to exhibition booths for food products.
The industry is hoping this kind of summit will help Japanese cuisine gain further popularity, given that Tokyo has recently been acclaimed by some as the world's capital of good food, not to mention Michelin awarding more to restaurants here than in any other city.
"Japanese food is the most closely watched in the world," former Prime Minister Junichiro Koizumi said at an opening ceremony.
source : Japan Times
More reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 11, 2009
Oita's shiitake farmers benefit as demand for cheap imports drops
Oita Prefecture's shiitake farmers, who have struggled for years amid a flood of low-priced imports from China, are enjoying an unexpected change in fortunes as demand for domestically grown food surges.
The prefecture, which boasts of being the largest producer of dried shiitake in Japan, is benefiting from consumer concerns about the safety of food products from abroad, particularly China.
"Ordinary consumers are opting for domestic shiitake and steering clear of Chinese products due to a series of scandals involving Chinese-made food products last year," said Eiji Kugumiya, who advises a farmers' cooperative, referring to incidents in which Japanese people fell ill after eating tainted imports.
Mushroom growers in the prefecture were given welcome news by Oita's shiitake agricultural cooperative in December, when it was confirmed that the average bidding price in 2008 reached ¥4,859 per kg.
Although the price was lower than the ¥6,812 recorded in the heady days of 1983, it was a considerable improvement on the prices of around ¥2,000 recorded in the second half of the 1980s as imports of Chinese mushrooms surged.
Oita Prefecture accounted for around a quarter of the 16,000 tons of shiitake mushrooms produced in the country when output peaked in 1984.
In 2007, the latest year for which data are available, domestic production had fallen to about 3,500 tons, of which Oita contributed about 1,300 tons.
Imports of Chinese mushrooms exceeded 9,000 tons in 1997 but dropped to around 7,000 tons in 2007. Most of the imports are supplied to businesses, according to Oita cooperative adviser Kugumiya.
The Oita shiitake co-op has about 4,000 members, a decline of about 2,600 from 25 years ago, and the average age of members is 68.
MORE
source : www/japantimes.co.jp
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 13, 2009
Philip Harper is a Briton. He is the first foreign-born person to earn the title of toji (brewmaster) in Japan. Harper is at the moment the master brewer at the Tamagawa brewery in Kumihama, Japan.
He is author of "The Insider's Guide to Sake".
Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 19, 2009
quote Japan Times
Tokyo Taste summit provides food for thought
Top chefs stimulated by fresh ingredients, health consciousness and rich culture
By MELINDA JOE
These days, the mere mention of Tokyo is enough to make gourmands drool. After garnering a staggering 227 Michelin stars this year, the city became the focus of the culinary world. So for several internationally renowned chefs who look to Japan for inspiration, traveling here last week to participate in the Tokyo Taste World Gastronomy Summit must have felt like a pilgrimage to Mecca.
The event at the Tokyo International Forum, which aimed to foster intercultural communication through the language of cuisine, brought foreign superstars such as Ferran Adria of Spain's El Bulli , Joel Robuchon of Paris' L'Atelier de Joel Robuchon and Pierre Gagnaire of Paris' Pierre Gagnaire restaurant together with local celebrities including Seiji Yamamoto of Roppongi's Ryugin and Yoshihiro Narisawa of Aoyama's Les Creations de Narisawa, as well as chefs representing the next generation of the avant garde. Over the course of three days, the chefs wowed audiences with displays of kitchen wizardry, producing fantastic creations using Japanese ingredients.
With Japanese restaurants numbering 25,000 worldwide and countless others serving dishes influenced by Japan, food translates into valuable cultural capital for the country. For many, a bite of sushi or a sip of miso soup is their first contact with Japanese culture.
Adria, often credited with popularizing molecular gastronomy, a deconstructivist interpretation of nouvelle cuisine that relies heavily on science and cutting-edge technology, cites his first visit to Japan as a life-changing experience. Referring to Japanese cuisine as "a mysterious world of complexity," he noted that Japanese culture has been slow to make inroads into Europe.
Nobuyuki Matsuhisa of the world-famous chain of Nobu restaurants described acquainting foreign diners with Japanese foods such as sashimi as a delicate process that requires a great deal of modification. Now that the foundation has been laid, he hopes to introduce more traditional Japanese foods and techniques abroad.
Beyond the discovery of new ingredients such as yuzu (citrus fruit) and sansho (Japanese pepper), chefs find inspiration in Japanese attitudes toward food: the appreciation of seasonal offerings, emphasis on quality and pride in local produce.
This "reverence for ingredients" and established practices led Britain's foremost molecular gastronomist, Heston Blumenthal of The Fat Duck restaurant, to re-evaluate his own country's culinary history. His research has unearthed a treasure trove of recipes from the Victorian era that have fallen out of fashion, such as mock turtle soup, which uses organ meats to imitate the viscous texture of green turtle soup.
But despite a tradition of proper concern for food, evidence suggests that even the famously health-conscious Japanese aren't immune to the negative effects of modern life, which have taken a toll on eating habits. In response to a growing concern over lifestyle-induced health problems such as metabolic syndrome, in 2005 the government enacted the Basic Law on Shoku-iku (food and nutrition education), an initiative designed to increase awareness of Japanese food culture and encourage healthy habits through school- and community-based programs. Japan was the first country to take such measures.
Blumenthal maintains that it's important for chefs who have been fortunate enough not to have felt the effects of the recession, to be socially aware and active. He spoke passionately about the need to educate youth and discussed his book "Kitchen Chemistry" (2005), a resource for schools produced in partnership with Britain's Royal Society of Chemistry. Blumenthal's intention with the book is to explain practical chemistry in a light-hearted way with examples from the kitchen, such as the role of salt in cooking and the science involved in making ice cream.
Chefs Heston Blumenthal and Grant Achatz look to redefine dining Adria serves as director of the Alicia Foundation, which takes its name from a combination of the Spanish words for "food" and "science" — alimentacion and ciencia — a research center created by the Catalonian Parliament and the Bank of Manresa. The center focuses on exploring technology in kitchen science, preserving traditional foods and recipes, and advancing food safety, particularly in developing countries.
Adria believes that technology can be instrumental in promoting health and nutrition. During a demonstration with fellow Spaniard Andoni Luis Aduriz of the restaurant Mugaritz, Adria used liquid nitrogen to make a fat- and sucrose-free sorbet from fresh orange juice. He also discussed the positive health implications of vacuum-based cooking techniques such as sous-vide, which allows ingredients to be heated very slowly over a low heat, thus preserving their structural integrity and nutritional value.
As Kunio Tokuoka of Kyoto Kitcho pointed out, Japanese cooking techniques and ingredients have a role to play. Chef Tokuoka showed how glutamate-rich konbu dashi (seaweed soup stock) could be used to create simple, flavorful dishes that contain little fat and salt.
The presentations stimulated minds as well as appetites, and a tinge of excitement lingered in the air as Tokyo Taste came to a close. With events such as these being held in the city, eyes and palates should stay trained on Japan in the years to come.
The Japan Times (C) All rights reserved
......................................
Don't call it molecular gastronomy — it's 'sensory design'
Chefs Heston Blumenthal and Grant Achatz look to redefine dining
By MELINDA JOE
A flaming sorbet served in a dish lined with red leather, a strip of clear film that releases the flavor of frankincense across the palate, a pressed wafer meant to smell of a newborn baby. I'm not talking about the sequel to "Willy Wonka & the Chocolate Factory," but chef Heston Blumenthal's presentation at last week's Tokyo Taste event.
Blumenthal — owner of The Fat Duck restaurant in Bray, England — dismisses the standard label of "molecular gastronomy" for his cooking and refers to his unique brand of dinner theater as "sensory design." His fanciful experiments stem from the belief that food should elicit an emotional response and his desire to introduce a sense of "wonderment" into a meal. Kaiseki — a Japanese light "tasting-menu" meal — he says, is one of the few culinary forms to retain this element of drama and spectacle.
Blumenthal's eccentric creations are elaborate and require context — as well as instructions. His mock turtle soup, for example, is based on both a revised Victorian recipe and the Mad Hatter's tea party from "Alice in Wonderland." Diners are directed to dip bouillon that is molded in the shape of a pocket watch, wrapped in gold-leaf and attached to a tea-bag string, into a teacup of steaming-hot water before pouring the contents over a melange of pressed calf's head and a mock turtle "egg" adorned with tiny enoki mushrooms.
In a dish he calls Sound of the Sea, Blumenthal constructs a sandy seascape of fresh shellfish and pickled seaweed perched atop a curious mixture of tapioca maltodextrin (a food starch), crushed shirasu (baby anchovies) and powdered konbu (seaweed), finished with a spray of dashi (soup stock) foam. The platter is served alongside an iPod nestled in a conch shell, through whose speakers the sounds of waves and sea gulls can be heard. Blumenthal hit upon this idea after working with a behavioral psychologist who showed him how sound can affect a person's perception of taste.
One of the most rewarding aspects of his job, he says, is being able to collaborate with creative people in different disciplines. At the moment, he's working with a magician to find a way to ignite his signature flaming sorbet with a snap of the fingers. And next? Blumenthal says that he's interested in working with a scriptwriter to explore the narrative potential of a meal.
Tokyo Taste summit provides food for thought While Blumenthal aims to dazzle with whimsy, Grant Achatz seeks to challenge with intellectual rigor. The 35-year-old owner and chef of Alinea restaurant in Chicago outlined design, food and service as the basic elements of the new wave of restaurants, where entertainment and the conjuring of emotions are among the primary objectives. Achatz and his team have become famous for their use of aroma "injections" to complement certain dishes. In one example, the chef introduced the scent of burning leaves to induce a nostalgic recollection of autumn.
Designer Martin Kastner, who manufactures cutlery and dishes expressly for Achatz's food, spoke with him about the importance of "challenging the vernacular of tableware" in order to expand the chef's ability to compose. His innovative designs establish new relationships between diners and the staff. One of his creations is a perfectly spherical bowl that can't be set down, requiring the dish to be handed directly from the server to the guest.
Service, Achatz asserts, can be utilized as an artistic tool. The guests could get directly involved in the creative process, for example, by choosing adjectives from a list that the kitchen staff would use to make a dish exhibiting those qualities. To break the rhythm of the service, diners could be led away from their tables midway through the meal to retrieve a morsel from a box set into the wall. The whole point is to "intimidate" people and cause them to question their concepts of food and the dining experience.
Chef Achatz concluded his demonstration by preparing a dish of thinly sliced wagyu beef topped with a vinegar reduction. As the room filled with the intoxicating aroma of rendered fat, we were reminded that — all intellectualizing aside — restaurants are still about food, and that, in the end, it has to taste good.
The Japan Times (C) All rights reserved
*****************************
Related words
JANUARY ... ichigatsu 一月
DECEMBER ... juunigatsu 十二月
***** WASHOKU ... SEASONAL DISHES SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
***** WASHOKU
Ekiben 駅弁 Train Station Lunch Box TOP
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
FEBRUARY ... nigatsu 二月
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 1, 2010
Lamb Raised on Wine Lees on Sale in Japan
Fujisan Farm, located in Fujiyoshida City in Yamanashi Prefecture, Japan, started selling lamb labeled "Fujisan Wine Lamb" in January 2010. The animals are raised on feed containing wine lees and bean curd refuse.
The feed was developed at the Yamanashi Prefecture Livestock Experiment Station utilizing wine lees and bean curd refuse, which are usually disposed of as industrial waste. The same type of feed has been used for beef cattle, but this is the first time it has been used for sheep.
http://www.japanfs.org/en/pages/029682.html
ぶどう粕・おから・酒粕・とうもろこし・麦等の粕類混合資料で、自然豊かな山梨で育てた特産牛
budookasu ブドウかす wine lees
Fujisan wain ramu 富士山ワインラム Fujisan wine lamb
牧場初の羊肉ブランド
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 3, 2009
Ehomaki Sushi Roll (ehoomaki) for Setsubun
World Pastry Cup 2009 Yokohama クープ・デュ・モンド・ドゥ・ラ・パティスリー
Coupe du Monde de la Pâtisserie
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 9, 2009
Day of Meat (niku no hi) NI KU
nigatsu kunichi
................................
February 8/9 Tengu Matsuri in Sakaide
tengujiru 天狗（てんぐ）汁 soup with 10 vegetable ingredients
TEN is from the english number 10, GU is from the Japanese meaning ingredients.
TENGU is also the long-nosed goblin of Japanese legend.
This kindof soup was given to the people at 国分寺で健康まつり in Shikoku, for example.
and to 2500 people at the Tengu Festival in Sakaide, Shikoku. 坂出天狗まつり（坂出市）
十種類の野菜を使った てんぐ汁
１０種類の具が入った てんぐ汁
Tengu and Daruma 天狗とだるま
天狗汁 まだ やられたか日本語に
tengu jiru ...
again I am surprized
by the Japanese
Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 10, 2009
Food Fair in Tokyo
A three-day gastronomic extravaganza kicked off Monday in Tokyo, bringing in top chefs from around the world to stimulate the culinary industry and promote Japanese food culture.
"Tokyo Taste — the World Summit of Gastronomy 2009" is the first culinary event of its kind in Japan, organizers said, featuring programs from onstage cooking performances and workshops to exhibition booths for food products.
The industry is hoping this kind of summit will help Japanese cuisine gain further popularity, given that Tokyo has recently been acclaimed by some as the world's capital of good food, not to mention Michelin awarding more to restaurants here than in any other city.
"Japanese food is the most closely watched in the world," former Prime Minister Junichiro Koizumi said at an opening ceremony.
source : Japan Times
More reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 11, 2009
Oita's shiitake farmers benefit as demand for cheap imports drops
Oita Prefecture's shiitake farmers, who have struggled for years amid a flood of low-priced imports from China, are enjoying an unexpected change in fortunes as demand for domestically grown food surges.
The prefecture, which boasts of being the largest producer of dried shiitake in Japan, is benefiting from consumer concerns about the safety of food products from abroad, particularly China.
"Ordinary consumers are opting for domestic shiitake and steering clear of Chinese products due to a series of scandals involving Chinese-made food products last year," said Eiji Kugumiya, who advises a farmers' cooperative, referring to incidents in which Japanese people fell ill after eating tainted imports.
Mushroom growers in the prefecture were given welcome news by Oita's shiitake agricultural cooperative in December, when it was confirmed that the average bidding price in 2008 reached ¥4,859 per kg.
Although the price was lower than the ¥6,812 recorded in the heady days of 1983, it was a considerable improvement on the prices of around ¥2,000 recorded in the second half of the 1980s as imports of Chinese mushrooms surged.
Oita Prefecture accounted for around a quarter of the 16,000 tons of shiitake mushrooms produced in the country when output peaked in 1984.
In 2007, the latest year for which data are available, domestic production had fallen to about 3,500 tons, of which Oita contributed about 1,300 tons.
Imports of Chinese mushrooms exceeded 9,000 tons in 1997 but dropped to around 7,000 tons in 2007. Most of the imports are supplied to businesses, according to Oita cooperative adviser Kugumiya.
The Oita shiitake co-op has about 4,000 members, a decline of about 2,600 from 25 years ago, and the average age of members is 68.
MORE
source : www/japantimes.co.jp
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 13, 2009
Philip Harper is a Briton. He is the first foreign-born person to earn the title of toji (brewmaster) in Japan. Harper is at the moment the master brewer at the Tamagawa brewery in Kumihama, Japan.
He is author of "The Insider's Guide to Sake".
Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. February 19, 2009
quote Japan Times
Tokyo Taste summit provides food for thought
Top chefs stimulated by fresh ingredients, health consciousness and rich culture
By MELINDA JOE
These days, the mere mention of Tokyo is enough to make gourmands drool. After garnering a staggering 227 Michelin stars this year, the city became the focus of the culinary world. So for several internationally renowned chefs who look to Japan for inspiration, traveling here last week to participate in the Tokyo Taste World Gastronomy Summit must have felt like a pilgrimage to Mecca.
The event at the Tokyo International Forum, which aimed to foster intercultural communication through the language of cuisine, brought foreign superstars such as Ferran Adria of Spain's El Bulli , Joel Robuchon of Paris' L'Atelier de Joel Robuchon and Pierre Gagnaire of Paris' Pierre Gagnaire restaurant together with local celebrities including Seiji Yamamoto of Roppongi's Ryugin and Yoshihiro Narisawa of Aoyama's Les Creations de Narisawa, as well as chefs representing the next generation of the avant garde. Over the course of three days, the chefs wowed audiences with displays of kitchen wizardry, producing fantastic creations using Japanese ingredients.
With Japanese restaurants numbering 25,000 worldwide and countless others serving dishes influenced by Japan, food translates into valuable cultural capital for the country. For many, a bite of sushi or a sip of miso soup is their first contact with Japanese culture.
Adria, often credited with popularizing molecular gastronomy, a deconstructivist interpretation of nouvelle cuisine that relies heavily on science and cutting-edge technology, cites his first visit to Japan as a life-changing experience. Referring to Japanese cuisine as "a mysterious world of complexity," he noted that Japanese culture has been slow to make inroads into Europe.
Nobuyuki Matsuhisa of the world-famous chain of Nobu restaurants described acquainting foreign diners with Japanese foods such as sashimi as a delicate process that requires a great deal of modification. Now that the foundation has been laid, he hopes to introduce more traditional Japanese foods and techniques abroad.
Beyond the discovery of new ingredients such as yuzu (citrus fruit) and sansho (Japanese pepper), chefs find inspiration in Japanese attitudes toward food: the appreciation of seasonal offerings, emphasis on quality and pride in local produce.
This "reverence for ingredients" and established practices led Britain's foremost molecular gastronomist, Heston Blumenthal of The Fat Duck restaurant, to re-evaluate his own country's culinary history. His research has unearthed a treasure trove of recipes from the Victorian era that have fallen out of fashion, such as mock turtle soup, which uses organ meats to imitate the viscous texture of green turtle soup.
But despite a tradition of proper concern for food, evidence suggests that even the famously health-conscious Japanese aren't immune to the negative effects of modern life, which have taken a toll on eating habits. In response to a growing concern over lifestyle-induced health problems such as metabolic syndrome, in 2005 the government enacted the Basic Law on Shoku-iku (food and nutrition education), an initiative designed to increase awareness of Japanese food culture and encourage healthy habits through school- and community-based programs. Japan was the first country to take such measures.
Blumenthal maintains that it's important for chefs who have been fortunate enough not to have felt the effects of the recession, to be socially aware and active. He spoke passionately about the need to educate youth and discussed his book "Kitchen Chemistry" (2005), a resource for schools produced in partnership with Britain's Royal Society of Chemistry. Blumenthal's intention with the book is to explain practical chemistry in a light-hearted way with examples from the kitchen, such as the role of salt in cooking and the science involved in making ice cream.
Chefs Heston Blumenthal and Grant Achatz look to redefine dining Adria serves as director of the Alicia Foundation, which takes its name from a combination of the Spanish words for "food" and "science" — alimentacion and ciencia — a research center created by the Catalonian Parliament and the Bank of Manresa. The center focuses on exploring technology in kitchen science, preserving traditional foods and recipes, and advancing food safety, particularly in developing countries.
Adria believes that technology can be instrumental in promoting health and nutrition. During a demonstration with fellow Spaniard Andoni Luis Aduriz of the restaurant Mugaritz, Adria used liquid nitrogen to make a fat- and sucrose-free sorbet from fresh orange juice. He also discussed the positive health implications of vacuum-based cooking techniques such as sous-vide, which allows ingredients to be heated very slowly over a low heat, thus preserving their structural integrity and nutritional value.
As Kunio Tokuoka of Kyoto Kitcho pointed out, Japanese cooking techniques and ingredients have a role to play. Chef Tokuoka showed how glutamate-rich konbu dashi (seaweed soup stock) could be used to create simple, flavorful dishes that contain little fat and salt.
The presentations stimulated minds as well as appetites, and a tinge of excitement lingered in the air as Tokyo Taste came to a close. With events such as these being held in the city, eyes and palates should stay trained on Japan in the years to come.
The Japan Times (C) All rights reserved
......................................
Don't call it molecular gastronomy — it's 'sensory design'
Chefs Heston Blumenthal and Grant Achatz look to redefine dining
By MELINDA JOE
A flaming sorbet served in a dish lined with red leather, a strip of clear film that releases the flavor of frankincense across the palate, a pressed wafer meant to smell of a newborn baby. I'm not talking about the sequel to "Willy Wonka & the Chocolate Factory," but chef Heston Blumenthal's presentation at last week's Tokyo Taste event.
Blumenthal — owner of The Fat Duck restaurant in Bray, England — dismisses the standard label of "molecular gastronomy" for his cooking and refers to his unique brand of dinner theater as "sensory design." His fanciful experiments stem from the belief that food should elicit an emotional response and his desire to introduce a sense of "wonderment" into a meal. Kaiseki — a Japanese light "tasting-menu" meal — he says, is one of the few culinary forms to retain this element of drama and spectacle.
Blumenthal's eccentric creations are elaborate and require context — as well as instructions. His mock turtle soup, for example, is based on both a revised Victorian recipe and the Mad Hatter's tea party from "Alice in Wonderland." Diners are directed to dip bouillon that is molded in the shape of a pocket watch, wrapped in gold-leaf and attached to a tea-bag string, into a teacup of steaming-hot water before pouring the contents over a melange of pressed calf's head and a mock turtle "egg" adorned with tiny enoki mushrooms.
In a dish he calls Sound of the Sea, Blumenthal constructs a sandy seascape of fresh shellfish and pickled seaweed perched atop a curious mixture of tapioca maltodextrin (a food starch), crushed shirasu (baby anchovies) and powdered konbu (seaweed), finished with a spray of dashi (soup stock) foam. The platter is served alongside an iPod nestled in a conch shell, through whose speakers the sounds of waves and sea gulls can be heard. Blumenthal hit upon this idea after working with a behavioral psychologist who showed him how sound can affect a person's perception of taste.
One of the most rewarding aspects of his job, he says, is being able to collaborate with creative people in different disciplines. At the moment, he's working with a magician to find a way to ignite his signature flaming sorbet with a snap of the fingers. And next? Blumenthal says that he's interested in working with a scriptwriter to explore the narrative potential of a meal.
Tokyo Taste summit provides food for thought While Blumenthal aims to dazzle with whimsy, Grant Achatz seeks to challenge with intellectual rigor. The 35-year-old owner and chef of Alinea restaurant in Chicago outlined design, food and service as the basic elements of the new wave of restaurants, where entertainment and the conjuring of emotions are among the primary objectives. Achatz and his team have become famous for their use of aroma "injections" to complement certain dishes. In one example, the chef introduced the scent of burning leaves to induce a nostalgic recollection of autumn.
Designer Martin Kastner, who manufactures cutlery and dishes expressly for Achatz's food, spoke with him about the importance of "challenging the vernacular of tableware" in order to expand the chef's ability to compose. His innovative designs establish new relationships between diners and the staff. One of his creations is a perfectly spherical bowl that can't be set down, requiring the dish to be handed directly from the server to the guest.
Service, Achatz asserts, can be utilized as an artistic tool. The guests could get directly involved in the creative process, for example, by choosing adjectives from a list that the kitchen staff would use to make a dish exhibiting those qualities. To break the rhythm of the service, diners could be led away from their tables midway through the meal to retrieve a morsel from a box set into the wall. The whole point is to "intimidate" people and cause them to question their concepts of food and the dining experience.
Chef Achatz concluded his demonstration by preparing a dish of thinly sliced wagyu beef topped with a vinegar reduction. As the room filled with the intoxicating aroma of rendered fat, we were reminded that — all intellectualizing aside — restaurants are still about food, and that, in the end, it has to taste good.
The Japan Times (C) All rights reserved
*****************************
Related words
JANUARY ... ichigatsu 一月
DECEMBER ... juunigatsu 十二月
***** WASHOKU ... SEASONAL DISHES SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
***** WASHOKU
Ekiben 駅弁 Train Station Lunch Box TOP
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5/01/2008
Akita
[ . BACK to WORLDKIGO TOP . ]
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Akita Prefecture
Akita Prefecture (秋田県, Akita-ken) is a prefecture of Japan located in the Tōhoku Region of northern Honshū, the main island of Japan. The capital is the city of Akita.
Separated from the principal Japanese centres of commerce, politics, and population by several hundred kilometres and the Ōu and Dewa mountain ranges to the east, Akita remained largely isolated from Japanese society until after the year 600. Akita was a region of hunter-gatherers and principally nomadic tribes.
Like much of the Tōhoku Region, Akita's economy remains dominated by traditional industries, such as agriculture, fishing, and forestry.
© More in the WIKIPEDIA !
. WASHOKU
The town of Uga and sketches of pretty girls advertisements
秋田県羽後町, Aoi Nishimata 西又葵
Akita Komachi あきたこまち (the belle of Akita) Rice Brand
. The Kanto Matsuri 竿燈 "pole lantern festival"
beginning of August
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Regional Dishes from Akita 秋田の郷土料理
. . . CLICK here for Photos !
akebi no karakkozuke アケビの殻っこづけ akebia skin stuffed with meat and vegetables
akebi no nikuzume
CLICK here for photos
also eaten in Yamagata
akebi no tenpura from the skin of the plant.
asazuke あさづけ vinegared rice, a summer dish
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damakko nabe だまっこ鍋
In Akita one of their most famous nabe is Damakko Nabe (だまっこ鍋).
The little balls in the pot are actually made from rice, they’re supposed to look like snowballs to give it a winter theme. The broth for the hot pot is made from soy sauce, chicken stock, and Japanese burdock and then a variety of vegetables and chicken are added. Damakko nabe is considered to be Akita’s soul food. Warm up around a Japanese hot pot in Akita.
- source : facebook -
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hatahata ハタハタ
hatahata sushi ハタハタ寿し hatahata fish sushi
hatahata, Sandfisch, Arctoscopus japonicus
Its season is winter.
It is essential for the people to survive in the winter months.
Beliebt als Sushi oder mit Salz gegrillt (shioyaki) in Akita.
Er hat keine Schuppen und wenig kleine Gräten und die Wirbelsäule lässt sich leicht vom Fleisch ablösen. Wenn man den gegrillten Fisch fest am Schwanzende anfasst, lässt sich die Wirbelsäule einfach vom Kopfende her herausziehen.
Der weibliche Hatahata trägt die Eier, die als „Eiersack“-Snack beliebt sind (burikko ぶりっこ). The egg sack can be the size of a man's fist.
buriko ブリコ
. . . CLICK here for burikko Photos !
quote
Hata-hata is really sticky and strange-looking fish because it doesn’t have any scales. What the most famous about Hata-hata is its egg, Buriko. It is really big about to explode, and the taste is chewy and jelly like. It is cooked as Shotsuru nabe, Hata-hata pot, Hata-hata sushi, and broiled fish. Many old Akita people love it because of its history.
According to my parents, people in my grandparents and my parents generation ate Hata-hata almost every day in winter instead of sweets since fishermen had a big catch of Hata-hata, and it was really cheep like 500 yen per one box which contained about 50 Hata-hata. However, the number of Hata-hata decreased because of too mach catch, and Hata-hata costs 500 yen for 3 at present. Therefore, old Akita people miss Hata-hata in their memory, and want to eat it even if it costs high.
鰰、 魚雷
In Japanese, Hata-hata is expressed in Kanji as Fish plus God, or Fish plus Thunder. Since Hata-hata gather close to beach when it thunders, people might think Hata-hata is God of fish.
source : discover-jp.blogspot.com : kayanon
. . . CLICK here for Photos !
hatahata ハタハタ is the name of the fish, but its roe is called "roe from buri" (buriko). During the Edo period, the lord of Satake (former name for Akita) forbid to eat the roe of hatahata. So the fishermen caught it nevertheless and called it "roe from buri" (buriko).
Another story tells of the lord of Mito, Satake Yoshinobu 佐竹義宣, who was transferred to live in Akita. Since yellowtail (buri) was not served for the New Year food, he called the other roe BURIKO and enjoyed it as such as a nostalgic food.
buriko are the round sacks of eggs that float in the sea. The roe taken from the fish after cutting it up is much softer.
buriko is seldom eaten raw, because the egg membrane is very hard. It is put in vinegar and soysauce and sometimes fried just a little.
The semem sacks of the male are called shirako 白子.
It is a deep-sea fish that comes to shallow wates along some areas, where rivers flow into the sea and there is plenty of kelp to shelter the young fish. The buriko is said to be in various colors, according to what the fish eat most.
Grilled hatahata was one of the fish arranged on a tray as offering for the Namahage Demons during the New Year celebrations of the Oga peninsula.
Namahage Demons
Daruma Museum
The fish was caught in such numbers, that it was fermented in large barrels into a salty liquid called "shotsuru" or "shottsuru しょっつる【塩汁】
". This process laste for three years, until the fish was almost completely discomposed. This shotsuru liquid is used to flavor many dishes in Akita, best known is a hodgepodge with hatahata and this sauce, shotsuru nabe しょっつるなべ【塩汁鍋】 (kigo for winter).
. . . CLICK here for shottsuru Photos !
This is a kind of fish sauce, gyoshoo 魚醤(ぎょしょう).
shottsuru was also used to make a special sushi of cooked rice and pieces of hatahata.
This kind of sushi is very ancient, called "cooked rice sushi" (izushi, iizushi いずし）。
Izushi 飯寿司, Summer Food
hatahata sushi ハタハタ寿
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hikiwari nattoo ひきわり納豆 fermented soy beans, hacked small
eaten with sugar
. . . CLICK here for Photos !
Hinaidori 比内鶏（ひないどり）/ Hinai jidori 比内地鶏 Chicken from Hinai, Odate. Kiritanpo with these chicken
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
iburi gakko, iburigakko いぶりがっこ smoked pickles with radish
smoked radish pickles
from Yokote town
. . . CLICK here for Photos !
imo no ko jiru, imonokojiru いもの子汁 with satoimo yam
Inaniwa udon 稲庭うどん noodles from Inaniwa town. With a long tradition.
. . . CLICK here for Photos !
Reference
.......................................................................
ishiyaki ryoori 石焼料理 prepared with hot stones
from the Hunters of Oga Peninsula to keep warm. Stones from Oga are especially strong when thrown in water. Nowadays it is prepared in barrels of cedar wood
Ishiyaki – Kochen mit heißen Steinen
Es zischt und brodelt – plötzlich steigt Dampf auf. Geschickt lässt der Koch einen heißen Stein in den kleinen hölzernen Bottich gleiten. Im Nu wird alles gegart!
Beim nur in dieser Gegend typischen Ishiyaki werden Steine im Feuer erhitzt und dann in die Suppe gelegt, um sie zu erwärmen. Diese Zubereitungsart entdeckten die Fischer entlang der Halbinsel Oga, die oft den ganzen Tag auf dem Meer unterwegs waren. Mittags kam ein hölzerner Bottich mit frischen Fischen und Meeresfrüchten auf die Planken, die Würze brachte das salzige Meerwasser.
Auch am Strand wurde oft auf diese Art gekocht. Wenn sich dort kein Holzbottich fand, wurden die Fische einfach mit Wasser in eine Felsvertiefung gelegt und die Vulkansteine dazugegeben, die auf einem Feuer erhitzt worden waren. Das lokale Vulkangestein Ignimbrit oder Schmelztuff erwies sich in Japan als besonders geeignet, da dieses Gestein enorm temperaturfest ist.
Heute ist die Brühe meistens eine gesalzene Suppe, es wird aber auch Miso-Paste verwendet. Die Würze der Brühe basiert in jedem Restaurant traditionell auf einem Familiengeheimnis. Im großen Bottich aus Zedernholz werden die tagesfrischen Fische und das Gemüse der Saison in mundgerechten Bissen in der Brühe angerichtet. Anschließend wird der Bottich auf den Tisch gestellt und die Zutaten werden mit heißen Steinen gekocht. Jeder kann sich nach Belieben aus dem Bottich bedienen. Dazu werden Reis und kleine Teller mit eingelegtem Gemüse und Häppchen gereicht.
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junsai nabe じゅんさい鍋 junsai vegetable hodgepodge
kasube no karagya ni かすべのからぎゃ煮
. . . CLICK here for Photos !
kasupei is dried manta fish. Boiled with soy sauce it is a dish for a celebration in the Akita region.
There is also a kasube matsuri festival
keiran けいらん
kiritanpo nabe きりたんぽ鍋 hodgepodge with kiritanpo
kiritanpo is also a speciality of Aomori.
koi no amani 鯉の甘煮
kujira くじらかやき whale meat soup
kujirajiru くじら汁
salted whale meat in miso soup
matsukawa mochi 松皮餅
orandayaki, oranda yaki オランダ焼き "Holland waffles"
a kind of Imagawa yaki waffle, but filled with ham and mayonaise.
The dough is sweetened with honey.
.......................................................................
shottsuru, shotsuru nabe しょっつる鍋
sauce from salted, fermented hatahata fish, when this fish was caught in large quantities.
. . . . . dadami nabe だだみ鍋
- quote
Shottsuru （しょっつる） is a type of fish sauce from Akita Prefecture, which is one of the 3 major fish sauces of Japan along with Ishiru from Ishikawa Prefecture and Ikanago-shoyu from Kagawa Prefecture.
Akita’s fish sauce is distinctive in its ingredients. It is made from Hatahata (sandfish) caught off the coast of Oga Peninsula.
Shottsuru (塩汁、塩魚汁) (lit. salt fish broth)
can be dated back to the early Edo period, and was traditionally made solely with the fish and salt. Now it has been produced in modern technique with additional ingredients, but there is a brewery who still produces it in the traditional method
Hatahata is a sandfish. Akita Prefecture has the largest catch of Sandfish in Japan. The fish has been an important protein sauce for Akita people in the old days, which was even sung in a famous folksong (“Akita-Ondo”). Today even designated as the prefectural fish!
How does Shottsuru taste like?
Despite how fishy it may sound, it is surprisingly mild and rich in flavor. Shottsuru is the main ingredient in Akita’s signature winter dish, Shottsuru-nabe, a hot pot with Hatahata and tofu and other ingredients. Also, in recent years, contemporary chefs are adopting some innovative ideas and recipes: the most popular style is the Italian style as in the picture !
- source : ohtazawako.blogspot.jp
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tamago mochi だまこもち
tamakko nabe だまっこ鍋
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Yokote yakisoba 横手やきそば fried noodles from Yokote
Thick wheat noodles with a fried egg on top, and fukujinzuke pickles.
It was served to children after WWII as a snack in the afternoon.
In 2009 the fourth B-1 Grand Prix was held in Yokote City in Akita Prefecture
A total of 26 dishes competed in the 2009 contest. The winner was a dish called Yokote yakisoba (fried noodles) from the host city itself. Yakisoba is eaten throughout Japan, but the Yokote variety is different in that it features noodles that are straight, thick, and boiled (rather than steamed), has cabbage and ground pork as its main other ingredients, is topped with a fried egg, and comes with sweet, crunchy pickles called fukujin-zuke on the side. The sauce used to flavor the noodles is a combination of Worcestershire sauce with a fish or other broth. Many established restaurants in Yokote have their own secret sauce recipes that have been handed down from generation to generation.
Yokote yakisoba was first produced in 1953, the creation of a local restaurant that specialized in okonomiyaki (thick, savory cabbage pancakes). Though originally designed to be a children's snack, the noodles caught on and soon came to be served as a regular main dish. Four restaurants were chosen as the Yokote yakisoba champions for 2009 in a competition in which the judges considered such criteria as how the noodles were fried and the balance between the noodles and sauce. Two of the four, Kuidoraku Yokote Ekimae Shiten and Idehaya, are conveniently located near Yokote Station.
- source : web-japan.org/trends
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yoochuu chokoreeto 幼虫チョコレート chocolate in the form of insect larvae
mostly like little beetle larvae from kabutomushi カブトムシの幼虫
They are covered with white sugar and the face is dark.
. . . CLICK here for Photos !
from Yokote town
More
Akita 郷土料理 レシピー
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Things found on the way
Dämonen von der Halbinsel Oga
»Whoooooohoho! War einer nicht brav? Weint etwa jemand? Hat die Schwiegertochter auch alle ihre Aufgaben im Haushalt ordentlich erledigt? Whoooooohoho!«
Mit großen hölzernen Messern und Wassereimern erscheinen gespenstisch aussehende Dämonenpaare am Neujahrstag, brüllend und wild umherspringend toben sie von Haus zu Haus. Manchmal dringen sie bis in die Wohnküche vor und erschrecken die Kinder.
Die Namahage-Dämonen sind mit riesigen Holzmasken und langen Strohmänteln kostümiert und kommen jedes Jahr zu Neujahr in die Häuser. Der Mann trägt eine rote, die Frau eine blaue Maske. Der Ursprung des Wortes Namahage erklärt auch gleich den Grund für das Erscheinen der Dämonen. Namahage stammt von namomi o hagu und bedeutet »kleine Brandwunden abkratzen«. Dabei handelt es sich um kleine Brandverletzungen an Händen und Beinen, die man sich schnell an der offenen Feuerstelle in der Küche zuziehen kann. Wer viele Brandstellen hat, zeigt damit, dass er im Winter faul am Herd gelegen hat. Die Namahage-Dämonen kommen mit ihren riesigen Messern ins Haus, um die faulen Kinder und Schwiegertöchter zu strafen, indem sie ihnen »die Brandstellen abkratzen«. Zur Besänftigung erhalten die Dämonen vom Hausherrn Reiswein und Mochi-Reiskuchen. Als Boten der Götter segnen die Namahage sowohl den Haushalt als auch alle Bewohner und versprechen Gesundheit, eine gute Ernte sowie gute Fischfangerträge im neuen Jahr.
Die Halbinsel Oga reicht wie eine spitze Zunge ins wilde Japanische Meer. Bezeichnenderweise heißt der höchste Berg in dieser Region »Berg des kalten Windes« (Kanpūsan). Neben dem Leuchtturm, der hoch oben auf diesem Berg in die Luft ragt, kann man mit Maiskorn-Softeis die Aussicht auf die Vulkanseen und das Gebiet Hachirōgata genießen. Hachirōgata war ursprünglich einer der größten Seen Japans, bevor er 1964 trockengelegt und in Ackerflächen umgewandelt wurde. Das Gelände liegt vier Meter unter dem Meeresspiegel und ist damit der tiefste Punkt Japans.
Am Ende der Halbinsel, dem Kap Nyūdō, befinden sich neben einem großen Parkplatz einige Souvenirläden. In den Hinterzimmern hocken die Namahage und trinken Tee. Sie warten nur darauf, dass der nächste Touristenbus eintrudelt. Dann laufen sie brüllend los und erfüllen vor den Läden ihre Pflicht als groteske, monströse Fotomodelle.
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HAIKU
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Related words
***** WASHOKU : Regional Japanese Dishes
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Akita Prefecture
Akita Prefecture (秋田県, Akita-ken) is a prefecture of Japan located in the Tōhoku Region of northern Honshū, the main island of Japan. The capital is the city of Akita.Separated from the principal Japanese centres of commerce, politics, and population by several hundred kilometres and the Ōu and Dewa mountain ranges to the east, Akita remained largely isolated from Japanese society until after the year 600. Akita was a region of hunter-gatherers and principally nomadic tribes.
Like much of the Tōhoku Region, Akita's economy remains dominated by traditional industries, such as agriculture, fishing, and forestry.
© More in the WIKIPEDIA !
. WASHOKU
The town of Uga and sketches of pretty girls advertisements
秋田県羽後町, Aoi Nishimata 西又葵
Akita Komachi あきたこまち (the belle of Akita) Rice Brand
. The Kanto Matsuri 竿燈 "pole lantern festival"
beginning of August
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Regional Dishes from Akita 秋田の郷土料理
. . . CLICK here for Photos !
akebi no karakkozuke アケビの殻っこづけ akebia skin stuffed with meat and vegetables
akebi no nikuzume
CLICK here for photos
also eaten in Yamagata
akebi no tenpura from the skin of the plant.
asazuke あさづけ vinegared rice, a summer dish
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
damakko nabe だまっこ鍋
In Akita one of their most famous nabe is Damakko Nabe (だまっこ鍋).
The little balls in the pot are actually made from rice, they’re supposed to look like snowballs to give it a winter theme. The broth for the hot pot is made from soy sauce, chicken stock, and Japanese burdock and then a variety of vegetables and chicken are added. Damakko nabe is considered to be Akita’s soul food. Warm up around a Japanese hot pot in Akita.
- source : facebook -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hatahata ハタハタ
hatahata sushi ハタハタ寿し hatahata fish sushi
hatahata, Sandfisch, Arctoscopus japonicus
Its season is winter.
It is essential for the people to survive in the winter months.
Beliebt als Sushi oder mit Salz gegrillt (shioyaki) in Akita.
Er hat keine Schuppen und wenig kleine Gräten und die Wirbelsäule lässt sich leicht vom Fleisch ablösen. Wenn man den gegrillten Fisch fest am Schwanzende anfasst, lässt sich die Wirbelsäule einfach vom Kopfende her herausziehen.
Der weibliche Hatahata trägt die Eier, die als „Eiersack“-Snack beliebt sind (burikko ぶりっこ). The egg sack can be the size of a man's fist.
buriko ブリコ
. . . CLICK here for burikko Photos !
quote
Hata-hata is really sticky and strange-looking fish because it doesn’t have any scales. What the most famous about Hata-hata is its egg, Buriko. It is really big about to explode, and the taste is chewy and jelly like. It is cooked as Shotsuru nabe, Hata-hata pot, Hata-hata sushi, and broiled fish. Many old Akita people love it because of its history.
According to my parents, people in my grandparents and my parents generation ate Hata-hata almost every day in winter instead of sweets since fishermen had a big catch of Hata-hata, and it was really cheep like 500 yen per one box which contained about 50 Hata-hata. However, the number of Hata-hata decreased because of too mach catch, and Hata-hata costs 500 yen for 3 at present. Therefore, old Akita people miss Hata-hata in their memory, and want to eat it even if it costs high.
鰰、 魚雷
In Japanese, Hata-hata is expressed in Kanji as Fish plus God, or Fish plus Thunder. Since Hata-hata gather close to beach when it thunders, people might think Hata-hata is God of fish.
source : discover-jp.blogspot.com : kayanon
. . . CLICK here for Photos !
hatahata ハタハタ is the name of the fish, but its roe is called "roe from buri" (buriko). During the Edo period, the lord of Satake (former name for Akita) forbid to eat the roe of hatahata. So the fishermen caught it nevertheless and called it "roe from buri" (buriko).
Another story tells of the lord of Mito, Satake Yoshinobu 佐竹義宣, who was transferred to live in Akita. Since yellowtail (buri) was not served for the New Year food, he called the other roe BURIKO and enjoyed it as such as a nostalgic food.
buriko are the round sacks of eggs that float in the sea. The roe taken from the fish after cutting it up is much softer.
buriko is seldom eaten raw, because the egg membrane is very hard. It is put in vinegar and soysauce and sometimes fried just a little.
The semem sacks of the male are called shirako 白子.
It is a deep-sea fish that comes to shallow wates along some areas, where rivers flow into the sea and there is plenty of kelp to shelter the young fish. The buriko is said to be in various colors, according to what the fish eat most.
Grilled hatahata was one of the fish arranged on a tray as offering for the Namahage Demons during the New Year celebrations of the Oga peninsula.
Namahage Demons
Daruma Museum
The fish was caught in such numbers, that it was fermented in large barrels into a salty liquid called "shotsuru" or "shottsuru しょっつる【塩汁】
". This process laste for three years, until the fish was almost completely discomposed. This shotsuru liquid is used to flavor many dishes in Akita, best known is a hodgepodge with hatahata and this sauce, shotsuru nabe しょっつるなべ【塩汁鍋】 (kigo for winter).
. . . CLICK here for shottsuru Photos !
This is a kind of fish sauce, gyoshoo 魚醤(ぎょしょう).
shottsuru was also used to make a special sushi of cooked rice and pieces of hatahata.
This kind of sushi is very ancient, called "cooked rice sushi" (izushi, iizushi いずし）。
Izushi 飯寿司, Summer Food
hatahata sushi ハタハタ寿
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hikiwari nattoo ひきわり納豆 fermented soy beans, hacked small
eaten with sugar
. . . CLICK here for Photos !
Hinaidori 比内鶏（ひないどり）/ Hinai jidori 比内地鶏 Chicken from Hinai, Odate. Kiritanpo with these chicken
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
iburi gakko, iburigakko いぶりがっこ smoked pickles with radish
smoked radish pickles
from Yokote town
. . . CLICK here for Photos !
imo no ko jiru, imonokojiru いもの子汁 with satoimo yam
Inaniwa udon 稲庭うどん noodles from Inaniwa town. With a long tradition.
. . . CLICK here for Photos !
Reference
.......................................................................
ishiyaki ryoori 石焼料理 prepared with hot stones
from the Hunters of Oga Peninsula to keep warm. Stones from Oga are especially strong when thrown in water. Nowadays it is prepared in barrels of cedar wood
Ishiyaki – Kochen mit heißen Steinen
Es zischt und brodelt – plötzlich steigt Dampf auf. Geschickt lässt der Koch einen heißen Stein in den kleinen hölzernen Bottich gleiten. Im Nu wird alles gegart!
Beim nur in dieser Gegend typischen Ishiyaki werden Steine im Feuer erhitzt und dann in die Suppe gelegt, um sie zu erwärmen. Diese Zubereitungsart entdeckten die Fischer entlang der Halbinsel Oga, die oft den ganzen Tag auf dem Meer unterwegs waren. Mittags kam ein hölzerner Bottich mit frischen Fischen und Meeresfrüchten auf die Planken, die Würze brachte das salzige Meerwasser.
Auch am Strand wurde oft auf diese Art gekocht. Wenn sich dort kein Holzbottich fand, wurden die Fische einfach mit Wasser in eine Felsvertiefung gelegt und die Vulkansteine dazugegeben, die auf einem Feuer erhitzt worden waren. Das lokale Vulkangestein Ignimbrit oder Schmelztuff erwies sich in Japan als besonders geeignet, da dieses Gestein enorm temperaturfest ist.
Heute ist die Brühe meistens eine gesalzene Suppe, es wird aber auch Miso-Paste verwendet. Die Würze der Brühe basiert in jedem Restaurant traditionell auf einem Familiengeheimnis. Im großen Bottich aus Zedernholz werden die tagesfrischen Fische und das Gemüse der Saison in mundgerechten Bissen in der Brühe angerichtet. Anschließend wird der Bottich auf den Tisch gestellt und die Zutaten werden mit heißen Steinen gekocht. Jeder kann sich nach Belieben aus dem Bottich bedienen. Dazu werden Reis und kleine Teller mit eingelegtem Gemüse und Häppchen gereicht.
.......................................................................
junsai nabe じゅんさい鍋 junsai vegetable hodgepodge
kasube no karagya ni かすべのからぎゃ煮
. . . CLICK here for Photos !
kasupei is dried manta fish. Boiled with soy sauce it is a dish for a celebration in the Akita region.
There is also a kasube matsuri festival
keiran けいらん
kiritanpo nabe きりたんぽ鍋 hodgepodge with kiritanpo
kiritanpo is also a speciality of Aomori.
koi no amani 鯉の甘煮
kujira くじらかやき whale meat soup
kujirajiru くじら汁
salted whale meat in miso soup
matsukawa mochi 松皮餅
orandayaki, oranda yaki オランダ焼き "Holland waffles"
a kind of Imagawa yaki waffle, but filled with ham and mayonaise.
The dough is sweetened with honey.
.......................................................................
shottsuru, shotsuru nabe しょっつる鍋
sauce from salted, fermented hatahata fish, when this fish was caught in large quantities.
. . . . . dadami nabe だだみ鍋
- quote
Shottsuru （しょっつる） is a type of fish sauce from Akita Prefecture, which is one of the 3 major fish sauces of Japan along with Ishiru from Ishikawa Prefecture and Ikanago-shoyu from Kagawa Prefecture.
Akita’s fish sauce is distinctive in its ingredients. It is made from Hatahata (sandfish) caught off the coast of Oga Peninsula.
Shottsuru (塩汁、塩魚汁) (lit. salt fish broth)
can be dated back to the early Edo period, and was traditionally made solely with the fish and salt. Now it has been produced in modern technique with additional ingredients, but there is a brewery who still produces it in the traditional method
Hatahata is a sandfish. Akita Prefecture has the largest catch of Sandfish in Japan. The fish has been an important protein sauce for Akita people in the old days, which was even sung in a famous folksong (“Akita-Ondo”). Today even designated as the prefectural fish!
How does Shottsuru taste like?
Despite how fishy it may sound, it is surprisingly mild and rich in flavor. Shottsuru is the main ingredient in Akita’s signature winter dish, Shottsuru-nabe, a hot pot with Hatahata and tofu and other ingredients. Also, in recent years, contemporary chefs are adopting some innovative ideas and recipes: the most popular style is the Italian style as in the picture !
- source : ohtazawako.blogspot.jp
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tamago mochi だまこもち
tamakko nabe だまっこ鍋
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Yokote yakisoba 横手やきそば fried noodles from Yokote
Thick wheat noodles with a fried egg on top, and fukujinzuke pickles.
It was served to children after WWII as a snack in the afternoon.
In 2009 the fourth B-1 Grand Prix was held in Yokote City in Akita Prefecture
A total of 26 dishes competed in the 2009 contest. The winner was a dish called Yokote yakisoba (fried noodles) from the host city itself. Yakisoba is eaten throughout Japan, but the Yokote variety is different in that it features noodles that are straight, thick, and boiled (rather than steamed), has cabbage and ground pork as its main other ingredients, is topped with a fried egg, and comes with sweet, crunchy pickles called fukujin-zuke on the side. The sauce used to flavor the noodles is a combination of Worcestershire sauce with a fish or other broth. Many established restaurants in Yokote have their own secret sauce recipes that have been handed down from generation to generation.
Yokote yakisoba was first produced in 1953, the creation of a local restaurant that specialized in okonomiyaki (thick, savory cabbage pancakes). Though originally designed to be a children's snack, the noodles caught on and soon came to be served as a regular main dish. Four restaurants were chosen as the Yokote yakisoba champions for 2009 in a competition in which the judges considered such criteria as how the noodles were fried and the balance between the noodles and sauce. Two of the four, Kuidoraku Yokote Ekimae Shiten and Idehaya, are conveniently located near Yokote Station.
- source : web-japan.org/trends
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yoochuu chokoreeto 幼虫チョコレート chocolate in the form of insect larvae
mostly like little beetle larvae from kabutomushi カブトムシの幼虫
They are covered with white sugar and the face is dark.
. . . CLICK here for Photos !
from Yokote town
More
Akita 郷土料理 レシピー
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Things found on the way
Dämonen von der Halbinsel Oga
»Whoooooohoho! War einer nicht brav? Weint etwa jemand? Hat die Schwiegertochter auch alle ihre Aufgaben im Haushalt ordentlich erledigt? Whoooooohoho!«
Mit großen hölzernen Messern und Wassereimern erscheinen gespenstisch aussehende Dämonenpaare am Neujahrstag, brüllend und wild umherspringend toben sie von Haus zu Haus. Manchmal dringen sie bis in die Wohnküche vor und erschrecken die Kinder.
Die Namahage-Dämonen sind mit riesigen Holzmasken und langen Strohmänteln kostümiert und kommen jedes Jahr zu Neujahr in die Häuser. Der Mann trägt eine rote, die Frau eine blaue Maske. Der Ursprung des Wortes Namahage erklärt auch gleich den Grund für das Erscheinen der Dämonen. Namahage stammt von namomi o hagu und bedeutet »kleine Brandwunden abkratzen«. Dabei handelt es sich um kleine Brandverletzungen an Händen und Beinen, die man sich schnell an der offenen Feuerstelle in der Küche zuziehen kann. Wer viele Brandstellen hat, zeigt damit, dass er im Winter faul am Herd gelegen hat. Die Namahage-Dämonen kommen mit ihren riesigen Messern ins Haus, um die faulen Kinder und Schwiegertöchter zu strafen, indem sie ihnen »die Brandstellen abkratzen«. Zur Besänftigung erhalten die Dämonen vom Hausherrn Reiswein und Mochi-Reiskuchen. Als Boten der Götter segnen die Namahage sowohl den Haushalt als auch alle Bewohner und versprechen Gesundheit, eine gute Ernte sowie gute Fischfangerträge im neuen Jahr.
Die Halbinsel Oga reicht wie eine spitze Zunge ins wilde Japanische Meer. Bezeichnenderweise heißt der höchste Berg in dieser Region »Berg des kalten Windes« (Kanpūsan). Neben dem Leuchtturm, der hoch oben auf diesem Berg in die Luft ragt, kann man mit Maiskorn-Softeis die Aussicht auf die Vulkanseen und das Gebiet Hachirōgata genießen. Hachirōgata war ursprünglich einer der größten Seen Japans, bevor er 1964 trockengelegt und in Ackerflächen umgewandelt wurde. Das Gelände liegt vier Meter unter dem Meeresspiegel und ist damit der tiefste Punkt Japans.
Am Ende der Halbinsel, dem Kap Nyūdō, befinden sich neben einem großen Parkplatz einige Souvenirläden. In den Hinterzimmern hocken die Namahage und trinken Tee. Sie warten nur darauf, dass der nächste Touristenbus eintrudelt. Dann laufen sie brüllend los und erfüllen vor den Läden ihre Pflicht als groteske, monströse Fotomodelle.
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HAIKU
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Related words
***** WASHOKU : Regional Japanese Dishes
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2/19/2008
Sweets from Shikoku
[ . BACK to WORLDKIGO TOP . ]
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Sweets from Shikoku
Tokushima 徳島
Naruto Kintoki satsuma imo 鳴門金時 サツマイモ
Cheese cake with sweet potatoes
also
uzu imoyookan うず芋羊羹 yookan from sweet potatoes
goma imoyookan ごま芋羊羹
yokan from sweet potatoes with sesame
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
wasanbon 和三盆 refined sugar from Awa no Kuni, Tokushima, Kamiita-cho in Itano and the Asan mountains.
四国・徳島 阿波和三盆糖 Since about 1775.
It is also produced in Kagawa prefecture.
Sanuki Wasanbon 讃岐和三盆
. . . CLICK here for products with Sanuki Wasanbon !
wasanbontoo, wasambontoo, wasanbontoh 和三盆糖 Japanese Wasanbon sugar
During the Edo period, brown sugar (kurosato, "black sugar" 黒砂糖) was made from cane grown in the Southern Islands of Okinawa. The 8. Shoogun Tokugawa Yoshimune (1684-1751) encouraged other areas to try and grow sugar cane, so the two provinces in the north of Shikoku island tried it out, first Takamatsu han, then Tokushima han. They could grow it but did not know how to make refined sugar out of it. So Maruyama Tokuya, a young man, gathered secret knowledge of sugar refinement in Hyuga (now Miyazaki, Kyushu) and succeeded with it in about 1800.
Since then refined sugar WASANBON became a speciality of Kagawa and Tokushima.
In the language of the island, a variety called "bamboo sugar, chikutoo 竹糖" ( or 竹蔗（ちくしゃ）chikusha or "thin cane" hosokibi. Saccharum sinense Roxb, Chinsese sugar cane) is grown until it is about 2 meters high. The stems are quite small like a man7s finger, but this is the sugar cane grown most northernly in the world, Saccharum officinarum. Some is planted in spring and harvested in winter, some is planted in summer and harvested in winter of the following year.
The processing of this sugar is all made by hand.
The sweet liquid is squeezed out in the "shimeba" maschines, formerly with the use of cows to provide the power. Shimeko are the people in charge of squeezing the cane.
Then the liquid is boiled to remove bitterness. first pot (aragama) and then fukashi for about 30 minutes. To remove sand and mud, the liquid is poored into a barrel (sumashi-oke). Then the pure liquid is boiled again (nakagama, agegama) and then finally to the hiyashigama to cool. The cool liquid starts to chrystalize, it is put into an earthen pot to cool more (hiyashikame). The liquid becomes slightly brown when cooling.This is the "one step before white sugar, coarse sugar" "shiroshitatoo 白下糖" and similar to brown sugar and called "kanmitsutoo 含蜜糖". Shiroshitatoo has to stand for a week before processing.
This "one step before" is layed on a tray, water is added and it is kneaded so the sugar chrystals get very fine, the sugar is polished "togi 研ぎ". Thus it retains its taste of cane sugar.
The polished sugar is put into a bag of hemp and put in a box called "squeezing ship", oshibune 押し舟, covered with heavy stones (aragake). Thus a brownish liquid is squeezed out. This process is repeated many times and finally the crystals are let to dry for one week.
Since the sugar is polished on a tray (bon) for three times (san), the name "wasanbon (Japanese three trays)" came into being. Lately, to get more whitish sugar, it is polished for 5 times or more. It has to be dried in the shade on the same day. It absorbs humidity very fast and can start to grow mold.
This sugar is close to powder sugar 粉砂糖 and very sweet. It became the base of the high quality Japanese tea sweets. Eaten just like this it is called "dried sugar sweet" higashi 干菓子（ひがし）/ 乾菓子（ひがし）, as opposed to "raw sweets" namagashi 生菓子.
The best known are little sweets pressed in molds (uchimono 打ちもの), similar to the rakugan sweets. Two little pieces are wrapped in a piece of washi paper, the ends twisted like a shuttlecock (Federball), so they could easily be put in the breast pocket of a kimono and carried around.
. . . CLICK here for "uchimono" Photos !
Wasanbon can only be made in the cold dry months of winter. It is harvested in December and has to be processed by February. So many sweets factories now use a different unrefined sugar, sotoo 粗糖（そとう. Rohzucker）, one step before becoming wasanbon sugar, which is slightly golden in color.
wasanbon tasts a bit like butter and honey and is quite creamy. The sugar is now also used for other sweets, like roll cake and pudding.
Wasanbon was widely used in all of Japan before the war, but after WWII, cheap sugar was imported.
Sanbon shiro is a word used for white refined sugar from other parts of the world. Wasanbon is made in Kagawa (Sanuki Sanpaku 讃岐三白（さぬきさんぱく）) and in Tokushima (Awa Wasanbontoo)
arare koboshi 霰（あられ）こぼし from rock sugar
gofuku senshoo 五福仙掌（ごふくせんしょう）
shoochikubai 松竹梅 Pine, Bamboo and Plum
source : www.kumoii.com
Wasanbon Sesame Mochi "Rakanmochi" 羅漢餅
Other types of dried sweets
干菓子（ひがし)higashi
落雁 rakugan
雲平 unpei
有平糖 （アルヘイとう、ありへいとう）ariheitoo
金平糖 konpeitoo
金華糖 （きんかとう）kinkatoo
生姜糖 （しょうがとう）shoogatoo / Izumo region
煎餅 （せんべい）senbei
八ツ橋 yatsuhashi sweets
おこし okoshi sweets
甘納豆 amanatto beans with caramel coating
五色豆 goshikimame, beans with five colors of sugaring: white, yellow, red, brown, green 白、黄、赤、茶、青.
quote
Kompeito,
also spelled as konpeito (Japanese: 金平糖, 金米糖, or 金餅糖 in Kanji, or こんぺいとう, コンペイトー in kana, konpeitō) is a Japanese candy.
The word "konpeito" comes from the Portuguese word confeito, which means a sugar candy. This technique for producing candy was introduced to Japan in the early 16th century by Portuguese traders. The infrastructure and refining technology of sugar had not yet been established in Japan in those days. As konpeito uses a lot of sugar, it was very rare and expensive as a result. In 1569, Luís Fróis, a Portuguese missionary, presented a flask of konpeito to Oda Nobunaga in order to obtain the permit for mission work of Christianity.
In Meiji period, konpeito had already been culturally-prescribed as one of the standards of Japanese sweets - the character Sugar Plum Fairy in the Nutcracker was translated into konpeito no sei (Japanese: 金平糖の精, Fairy of konpeito). Konpeito is also the standard of the thank-you-for-coming gift which is given by the Imperial House of Japan. The gift of konpeito comes in a small box called
bonbonieru (Japanese: ぼンぼニエール), from the French bonbonnière, meaning candy box.
© More in the WIKIPEDIA !
.................................................................................
rakugan sweets
Mugi rakugan 麦落雁 (むぎらくがん)
Dried sugared cakes with barley
rakugan are hard, dainty sweets made of soybean and rice flour mixed with sugar. They can be pressed in beautiful small molds to get seasonal patterns.
kigo for summer
More sweets from Fukuya Awa Sweet store:
月あかり, あい舟, 文化の森, 遊菓人, 二十五万石, 藍楽, gofuku imo 五福芋, 雲井.
source : www.kumoii.com
Read more : Okada Sugar Manufacture
From my photo album
CLICK for enlargement
Wasanbon Stick sweets with powder of black beans
黒豆きなこ入り
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yookan ようかん
Made in the southern parts.
made from mochigome and rice flour mixed together, kneaded with hot water, put in a wooden form to give it a figure. Color is added.
餅菓子
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Kochi / Tosa 高知
ichigo keeki イチゴ ケーキ cake with strawberries
Koochi aisu 高知アイス 南国土佐のアイス /
shaabetto シャーベット sherbet ice cream
made with local citrus fruit 土佐文旦、小夏、ゆず、ぽんかん、みかんの
. . . CLICK here for Photos !
also made from soybean milk with vanilla flavor, black sesame and freshly cooked rice.
豆乳バニラアイス / 豆乳黒ごまアイス / 炊きたてお米アイス
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Ehime / Iyo 愛媛
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 !
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
. . . CLICK here for Photos !
Matsuyama Botchan Dango
shigure しぐれ（お菓子）志ぐれ square sweets "winter rain"
愛媛県大洲市の特産, Oozu Town a kind of mochi
also shigure daifuku 志ぐれ大福 round shigrue sweets
from dango flower, azuki beans flower, sugar and some salt, put in a square box and steamed.
The red soy beans come from Hokkaido, cooked for 3 to 4 hours. Then mochigome,dango flower is added and all is steamed.
Prepared by the store Kiharu for more than 200 years.
taruto, タルト roll cake
..... mahoo no rooru keeki 魔法のロールケーキ
Roll made from wheat flour, eggs, sugar, trehalose, baking powder and fresh cream
With fresh cream and flavored with green powder tea, black sesame paste, chocolate and cheese. （抹茶、チョコレート、ゴマのペスト、チーズ）
The cheese flavor is favored by elderly people.
..... kuritaruto 栗タルト sweet roll with chestnuts
A kiji of castella cake with anko sweet bean paste rolled inside. In the anko pieces of sweet chestnuts are added.
another roll cake has yuzu flavor in the an.
Bisquitrolle.
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Kagawa 香川
Ishimatsu manjuu 石松まんじゅう
Manju in memory of Ishimatsu
at the shrine Kompirasan, Kotohira shrine, Konpira 金毘羅
. . . CLICK here for Photos !
Mori no Ishimatsu, on behalf of his oyabun boss Shimizu no Jirochoo came to Konpira. He prayed and was on his way back when he realized he had forgotten his sedge hat. When he returend, whow, it had turned into three delicious steamed buns (manjuu).
So even now they are sold in three pieces as a portion, all filled with sweet red bean paste.
Ishimatsu (right, with only one eye) and Jirochoo as Daruma Dolls
But this is a different story.
Jirochoo and Ishimatsu Daruma 次郎長だるま . 石松だるま
Oiri, yomeiri おいり 嫁入り sweets for the bride
from Marugame, Sanuki, Shikoku
oriibu chokoreeto オリーブチョコレート
Olives Chocolate, Olive chocolate !
from Shodoshima 小豆島
Shimahide Senbei 志ま秀せんべい えびせん
wasanbon sweets, see Tokushima above.
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Worldwide use
Süßigkeiten aus Shikoku
In Tokushima werden viele Süßkartoffeln angebaut und teilweise in Süßigkeiten verarbeitet, z. B. Käsekuchen oder Geleestücke (yookan) mit Süßkartoffeln und Sesamgeschmack.
In Koochi gibt es verschiedene Eissorten und Sorbets mit dem Geschmack der lokalen Zitrusfrüchte und Mandarinen. Eis wird auch aus Sojabohnenmilch gemacht oder mit schwarzem Sesam und sogar mit frisch gekochtem Reis vermischt.
Das Salz von Hakata soll im Sommer die Eiscreme „versüßen“, wie es der japanische Geschmack empfindet. Große Salzkristalle werden auf die Eiscreme gesprenkelt und alles mit einer Waffel in Herzform dekoriert.
Auch die normalen mit süßem Bohnenmus gefüllten Mochi (daifuku mochi) bekommen in Hakata einen Mochi-Teig mit mehr Salz als normal, entsprechend einer Tradition von mehr als 200 Jahren.
Matsuyama ist bekannt für die Biskuitrollen mit verschiedenen Geschmacksrichtungen, z. B. grüner Pulvertee, Sesampaste, Käse oder Schokolade. Manchmal kommt sogar noch etwas frisch gepresster Saft von Yuzu-Zitrusfrüchten in die Mischung. Der frische Käsegeschmack ist bei den älteren Kunden besonders beliebt.
Die Insel Shoodoshima in der Präfektur Kagawa ist bekannt für ihre Süßigkeiten mit einem Zusatz von Oliven, Oliven-Schokolade und Oliven-Pudding.
Manjuu-Küchlein in Erinnerung an Mori no Ishimatsu.
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Things found on the way
amanatto, sugar-glazed beans
三月の甘納豆のうふふふふ
sangatsu no amanattoo no ufufufufu
sugar-glazed beans
of March
u fu fu fu fu
Tsubouchi Nenten 坪内稔典
Amanatto and Haiku
ufufu ... imagine some old ladies eating sweets and giggeling "hehehe".
This haiku is very famous, but also very difficult to understand, even for Japanese. Maybe it is one of these "unfinished" ...
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HAIKU
葉桜や京より届く和三盆
hazakura ya Kyoo yori todoku wasanbon
cherry tree with leaves -
from Kyoto I receive
wasanbon sweets
source : Holly Garden
*****************************
Related words
***** WASHOKU : Regional Japanese Dishes
***** WAGASHI ... Sweets SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sweets from Shikoku
Tokushima 徳島
Naruto Kintoki satsuma imo 鳴門金時 サツマイモ
Cheese cake with sweet potatoes
also
uzu imoyookan うず芋羊羹 yookan from sweet potatoes
goma imoyookan ごま芋羊羹
yokan from sweet potatoes with sesame
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
wasanbon 和三盆 refined sugar from Awa no Kuni, Tokushima, Kamiita-cho in Itano and the Asan mountains.
四国・徳島 阿波和三盆糖 Since about 1775.
It is also produced in Kagawa prefecture.
Sanuki Wasanbon 讃岐和三盆
. . . CLICK here for products with Sanuki Wasanbon !
wasanbontoo, wasambontoo, wasanbontoh 和三盆糖 Japanese Wasanbon sugar
During the Edo period, brown sugar (kurosato, "black sugar" 黒砂糖) was made from cane grown in the Southern Islands of Okinawa. The 8. Shoogun Tokugawa Yoshimune (1684-1751) encouraged other areas to try and grow sugar cane, so the two provinces in the north of Shikoku island tried it out, first Takamatsu han, then Tokushima han. They could grow it but did not know how to make refined sugar out of it. So Maruyama Tokuya, a young man, gathered secret knowledge of sugar refinement in Hyuga (now Miyazaki, Kyushu) and succeeded with it in about 1800.
Since then refined sugar WASANBON became a speciality of Kagawa and Tokushima.
In the language of the island, a variety called "bamboo sugar, chikutoo 竹糖" ( or 竹蔗（ちくしゃ）chikusha or "thin cane" hosokibi. Saccharum sinense Roxb, Chinsese sugar cane) is grown until it is about 2 meters high. The stems are quite small like a man7s finger, but this is the sugar cane grown most northernly in the world, Saccharum officinarum. Some is planted in spring and harvested in winter, some is planted in summer and harvested in winter of the following year.
The processing of this sugar is all made by hand.
The sweet liquid is squeezed out in the "shimeba" maschines, formerly with the use of cows to provide the power. Shimeko are the people in charge of squeezing the cane.
Then the liquid is boiled to remove bitterness. first pot (aragama) and then fukashi for about 30 minutes. To remove sand and mud, the liquid is poored into a barrel (sumashi-oke). Then the pure liquid is boiled again (nakagama, agegama) and then finally to the hiyashigama to cool. The cool liquid starts to chrystalize, it is put into an earthen pot to cool more (hiyashikame). The liquid becomes slightly brown when cooling.This is the "one step before white sugar, coarse sugar" "shiroshitatoo 白下糖" and similar to brown sugar and called "kanmitsutoo 含蜜糖". Shiroshitatoo has to stand for a week before processing.
This "one step before" is layed on a tray, water is added and it is kneaded so the sugar chrystals get very fine, the sugar is polished "togi 研ぎ". Thus it retains its taste of cane sugar.
The polished sugar is put into a bag of hemp and put in a box called "squeezing ship", oshibune 押し舟, covered with heavy stones (aragake). Thus a brownish liquid is squeezed out. This process is repeated many times and finally the crystals are let to dry for one week.
Since the sugar is polished on a tray (bon) for three times (san), the name "wasanbon (Japanese three trays)" came into being. Lately, to get more whitish sugar, it is polished for 5 times or more. It has to be dried in the shade on the same day. It absorbs humidity very fast and can start to grow mold.
This sugar is close to powder sugar 粉砂糖 and very sweet. It became the base of the high quality Japanese tea sweets. Eaten just like this it is called "dried sugar sweet" higashi 干菓子（ひがし）/ 乾菓子（ひがし）, as opposed to "raw sweets" namagashi 生菓子.
The best known are little sweets pressed in molds (uchimono 打ちもの), similar to the rakugan sweets. Two little pieces are wrapped in a piece of washi paper, the ends twisted like a shuttlecock (Federball), so they could easily be put in the breast pocket of a kimono and carried around.
. . . CLICK here for "uchimono" Photos !
Wasanbon can only be made in the cold dry months of winter. It is harvested in December and has to be processed by February. So many sweets factories now use a different unrefined sugar, sotoo 粗糖（そとう. Rohzucker）, one step before becoming wasanbon sugar, which is slightly golden in color.
wasanbon tasts a bit like butter and honey and is quite creamy. The sugar is now also used for other sweets, like roll cake and pudding.
Wasanbon was widely used in all of Japan before the war, but after WWII, cheap sugar was imported.
Sanbon shiro is a word used for white refined sugar from other parts of the world. Wasanbon is made in Kagawa (Sanuki Sanpaku 讃岐三白（さぬきさんぱく）) and in Tokushima (Awa Wasanbontoo)
arare koboshi 霰（あられ）こぼし from rock sugar
gofuku senshoo 五福仙掌（ごふくせんしょう）
shoochikubai 松竹梅 Pine, Bamboo and Plum
source : www.kumoii.com
Wasanbon Sesame Mochi "Rakanmochi" 羅漢餅
Other types of dried sweets
干菓子（ひがし)higashi
落雁 rakugan
雲平 unpei
有平糖 （アルヘイとう、ありへいとう）ariheitoo
金平糖 konpeitoo
金華糖 （きんかとう）kinkatoo
生姜糖 （しょうがとう）shoogatoo / Izumo region
煎餅 （せんべい）senbei
八ツ橋 yatsuhashi sweets
おこし okoshi sweets
甘納豆 amanatto beans with caramel coating
五色豆 goshikimame, beans with five colors of sugaring: white, yellow, red, brown, green 白、黄、赤、茶、青.
quote
Kompeito,
also spelled as konpeito (Japanese: 金平糖, 金米糖, or 金餅糖 in Kanji, or こんぺいとう, コンペイトー in kana, konpeitō) is a Japanese candy.
The word "konpeito" comes from the Portuguese word confeito, which means a sugar candy. This technique for producing candy was introduced to Japan in the early 16th century by Portuguese traders. The infrastructure and refining technology of sugar had not yet been established in Japan in those days. As konpeito uses a lot of sugar, it was very rare and expensive as a result. In 1569, Luís Fróis, a Portuguese missionary, presented a flask of konpeito to Oda Nobunaga in order to obtain the permit for mission work of Christianity.
In Meiji period, konpeito had already been culturally-prescribed as one of the standards of Japanese sweets - the character Sugar Plum Fairy in the Nutcracker was translated into konpeito no sei (Japanese: 金平糖の精, Fairy of konpeito). Konpeito is also the standard of the thank-you-for-coming gift which is given by the Imperial House of Japan. The gift of konpeito comes in a small box called
bonbonieru (Japanese: ぼンぼニエール), from the French bonbonnière, meaning candy box.
© More in the WIKIPEDIA !
.................................................................................
rakugan sweets
Mugi rakugan 麦落雁 (むぎらくがん)
Dried sugared cakes with barley
rakugan are hard, dainty sweets made of soybean and rice flour mixed with sugar. They can be pressed in beautiful small molds to get seasonal patterns.
kigo for summer
More sweets from Fukuya Awa Sweet store:
月あかり, あい舟, 文化の森, 遊菓人, 二十五万石, 藍楽, gofuku imo 五福芋, 雲井.
source : www.kumoii.com
Read more : Okada Sugar Manufacture
From my photo album
CLICK for enlargement
Wasanbon Stick sweets with powder of black beans
黒豆きなこ入り
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yookan ようかん
Made in the southern parts.
made from mochigome and rice flour mixed together, kneaded with hot water, put in a wooden form to give it a figure. Color is added.
餅菓子
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Kochi / Tosa 高知
ichigo keeki イチゴ ケーキ cake with strawberries
Koochi aisu 高知アイス 南国土佐のアイス /
shaabetto シャーベット sherbet ice cream
made with local citrus fruit 土佐文旦、小夏、ゆず、ぽんかん、みかんの
. . . CLICK here for Photos !
also made from soybean milk with vanilla flavor, black sesame and freshly cooked rice.
豆乳バニラアイス / 豆乳黒ごまアイス / 炊きたてお米アイス
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Ehime / Iyo 愛媛
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 !
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
. . . CLICK here for Photos !
Matsuyama Botchan Dango
shigure しぐれ（お菓子）志ぐれ square sweets "winter rain"
愛媛県大洲市の特産, Oozu Town a kind of mochi
also shigure daifuku 志ぐれ大福 round shigrue sweets
from dango flower, azuki beans flower, sugar and some salt, put in a square box and steamed.
The red soy beans come from Hokkaido, cooked for 3 to 4 hours. Then mochigome,dango flower is added and all is steamed.
Prepared by the store Kiharu for more than 200 years.
taruto, タルト roll cake
..... mahoo no rooru keeki 魔法のロールケーキ
Roll made from wheat flour, eggs, sugar, trehalose, baking powder and fresh cream
With fresh cream and flavored with green powder tea, black sesame paste, chocolate and cheese. （抹茶、チョコレート、ゴマのペスト、チーズ）
The cheese flavor is favored by elderly people.
..... kuritaruto 栗タルト sweet roll with chestnuts
A kiji of castella cake with anko sweet bean paste rolled inside. In the anko pieces of sweet chestnuts are added.
another roll cake has yuzu flavor in the an.
Bisquitrolle.
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Kagawa 香川
Ishimatsu manjuu 石松まんじゅう
Manju in memory of Ishimatsu
at the shrine Kompirasan, Kotohira shrine, Konpira 金毘羅
. . . CLICK here for Photos !
Mori no Ishimatsu, on behalf of his oyabun boss Shimizu no Jirochoo came to Konpira. He prayed and was on his way back when he realized he had forgotten his sedge hat. When he returend, whow, it had turned into three delicious steamed buns (manjuu).
So even now they are sold in three pieces as a portion, all filled with sweet red bean paste.
Ishimatsu (right, with only one eye) and Jirochoo as Daruma Dolls
But this is a different story.
Jirochoo and Ishimatsu Daruma 次郎長だるま . 石松だるま
Oiri, yomeiri おいり 嫁入り sweets for the bride
from Marugame, Sanuki, Shikoku
oriibu chokoreeto オリーブチョコレート
Olives Chocolate, Olive chocolate !
from Shodoshima 小豆島
Shimahide Senbei 志ま秀せんべい えびせん
wasanbon sweets, see Tokushima above.
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Worldwide use
Süßigkeiten aus Shikoku
In Tokushima werden viele Süßkartoffeln angebaut und teilweise in Süßigkeiten verarbeitet, z. B. Käsekuchen oder Geleestücke (yookan) mit Süßkartoffeln und Sesamgeschmack.
In Koochi gibt es verschiedene Eissorten und Sorbets mit dem Geschmack der lokalen Zitrusfrüchte und Mandarinen. Eis wird auch aus Sojabohnenmilch gemacht oder mit schwarzem Sesam und sogar mit frisch gekochtem Reis vermischt.
Das Salz von Hakata soll im Sommer die Eiscreme „versüßen“, wie es der japanische Geschmack empfindet. Große Salzkristalle werden auf die Eiscreme gesprenkelt und alles mit einer Waffel in Herzform dekoriert.
Auch die normalen mit süßem Bohnenmus gefüllten Mochi (daifuku mochi) bekommen in Hakata einen Mochi-Teig mit mehr Salz als normal, entsprechend einer Tradition von mehr als 200 Jahren.
Matsuyama ist bekannt für die Biskuitrollen mit verschiedenen Geschmacksrichtungen, z. B. grüner Pulvertee, Sesampaste, Käse oder Schokolade. Manchmal kommt sogar noch etwas frisch gepresster Saft von Yuzu-Zitrusfrüchten in die Mischung. Der frische Käsegeschmack ist bei den älteren Kunden besonders beliebt.
Die Insel Shoodoshima in der Präfektur Kagawa ist bekannt für ihre Süßigkeiten mit einem Zusatz von Oliven, Oliven-Schokolade und Oliven-Pudding.
Manjuu-Küchlein in Erinnerung an Mori no Ishimatsu.
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Things found on the way
amanatto, sugar-glazed beans
三月の甘納豆のうふふふふ
sangatsu no amanattoo no ufufufufu
sugar-glazed beans
of March
u fu fu fu fu
Tsubouchi Nenten 坪内稔典
Amanatto and Haiku
ufufu ... imagine some old ladies eating sweets and giggeling "hehehe".
This haiku is very famous, but also very difficult to understand, even for Japanese. Maybe it is one of these "unfinished" ...
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HAIKU
葉桜や京より届く和三盆
hazakura ya Kyoo yori todoku wasanbon
cherry tree with leaves -
from Kyoto I receive
wasanbon sweets
source : Holly Garden
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Related words
***** WASHOKU : Regional Japanese Dishes
***** WAGASHI ... Sweets SAIJIKI
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6/12/2010
Tsuchinoko
[ . BACK to WORLDKIGO TOP . ]
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"Hammerspawn" (tsuchinoko )
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Japanese Resource
with many illustrations according to the sightings in parts of Japan
http://www.d1.dion.ne.jp/~k_nozaki/maborosi.htm
nozuchi 野槌 / tsuchinoko ツチノコ
五八寸 / 杵の子蛇 / 鋤の床蛇 / こうがい蛇
About the size of a beer bottle. Light black with spots. Sharp eyes and ears. Snors when sleeping. Smells terribly bad. Rolls to the side (korokoro コロコロ) and then runs (dotandotan ドタンバタン). Poisonous bite.
.................................................................................
The Tsuchinoko (ツチノコ or 槌の子)
literally translating to "hammerspawn," is a legendary snake-like cryptid from Japan. The name tsuchinoko is prevalent in Western Japan, including Kansai and Shikoku; the creature is known as bachi hebi (バチヘビ) in Northeastern Japan.
Tsuchinoko are described as being between 30 and 80 centimeters in length, similar in appearance to a snake, but with a central girth that is much wider than its head or tail, and as having fangs and venom similar to that of a viper. Some accounts also describe the tsuchinoko as being able to jump up to a meter in distance.
According to legend, some tsuchinoko have the ability to speak and a propensity for lying, as well as a taste for alcohol. Legend also records that it will sometimes swallow its own tail so that it can roll like a hoop, similar to the mythical Hoop snake.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
History
Drawings resembling tsuchinoko on stoneware dating back to the Jomon Period have been discovered in Gifu and Nagano. An encyclopedia from the Edo Period contains a description of the tsuchinoko under the name yatsui hebi. Accounts of the tsuchinoko can also be found in the Kojiki.
In 1989 the town of Mikata, Hyogo Prefecture offered a reward of 330 square meters of land to anybody who could capture a tsuchinoko and, in 2001, it put a large black snake on display under the claim that the creature was a tsuchinoko.
Theories
Excluding Hokkaido and the southern Japanese islands, tsuchinoko sightings have been reported all over Japan. As an actual tsuchinoko has never been formally cataloged by science, there is some speculation that other animals have been mistaken for the creature. Some believe the tsuchinoko legend to be based on encounters with snakes that recently swallowed a meal. The blue-tongued lizard, which became legal to own in Japan in the 1970s, also seems to be easily mistakable for a tsuchinoko; its only major difference in appearance is its four legs.
source
http://www.monstropedia.org/index.php?title=Tsuchinoko
ツチノコの民俗学―妖怪から未確認動物へ
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Findings of these mythical reptiles have been made is some parts of Japan, for example in Mikata, Hyogo prefecture and Yoshii, Okayama prefecture.
tsuchi no ko are already mentioned in the old records of the Kojiki.
Towns where these snake-like reptiles have been found were soon producing many artefacts and even food in the name.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko goheimochi つちのこ五平餅
source
http://www.47news.jp/topics/b-gourmet/2009/05/
from the "Tsuchinoko Festa" 「つちのこフェスタ」
岐阜県加茂郡東白川村神土426-1, Gifu Prefecture, in May 2009
The Town of Higashi Shirakawa has even opened a small museum,
tsuchinoko kan つちのこ館.
. . . CLICK here for Photos !
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chokoeggu tsuchinoko チョコエッグ ツチノコ
chocolate eggs "tsuchi no ko"
from Furuta
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tsuchinoko wain つちのこワイン "tsuchinoko wine"
from Akaiwa city 赤磐
Akaiwa City, located in southeast Okayama Prefecture
http://www.city.akaiwa.lg.jp/tutinoko/syohin.html
and from Yoshii Town, in Okayama, where this animal has been sighted too, we have
tsuchinoko senbei つちのこせんべい
Sembei a la Tsuchinoko
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tsuchinoko manjuu つちのこまんじゅう bean paste cakes
From Itoigawa, Niigata
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
It seems this littlel monsterlin has spawned a lot of gourmet thinking.
槌の子 Tsuchi no Ko Yokai Monster
Character from GEGEGE no Kitaro
http://www.toei-anim.co.jp/tv/kitaro/charactor/subchara.html
. Ge Ge Ge no Kitaro (ゲゲゲの鬼太郎) and Daruma San
*****************************
Worldwide use
*****************************
Things found on the way
. Legends and Tales from Japan 伝説 - Introduction .
. Gero Onsen 下呂温泉 Gero Hot Spring Spa legends .
. shakuhachihebi 尺八蛇 Shakuhachi Serpent .
source : nazo108.sblo.jp/article
40 legends to explore
- source : yokai database -
. Legends about animals 動物と伝説 .
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HAIKU and SENRYU
tsuchi no ko ya
do I find you in my garden
or in my kitchen ?
Gabi Greve, June 2010
*****************************
Related words
***** WASHOKU : General Information
. Japanese Monsters and Ghosts
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #tsuchinoko #nozuchi -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
"Hammerspawn" (tsuchinoko )
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Japanese Resource
with many illustrations according to the sightings in parts of Japan
http://www.d1.dion.ne.jp/~k_nozaki/maborosi.htm
nozuchi 野槌 / tsuchinoko ツチノコ
五八寸 / 杵の子蛇 / 鋤の床蛇 / こうがい蛇
About the size of a beer bottle. Light black with spots. Sharp eyes and ears. Snors when sleeping. Smells terribly bad. Rolls to the side (korokoro コロコロ) and then runs (dotandotan ドタンバタン). Poisonous bite.
.................................................................................
The Tsuchinoko (ツチノコ or 槌の子)
literally translating to "hammerspawn," is a legendary snake-like cryptid from Japan. The name tsuchinoko is prevalent in Western Japan, including Kansai and Shikoku; the creature is known as bachi hebi (バチヘビ) in Northeastern Japan.
Tsuchinoko are described as being between 30 and 80 centimeters in length, similar in appearance to a snake, but with a central girth that is much wider than its head or tail, and as having fangs and venom similar to that of a viper. Some accounts also describe the tsuchinoko as being able to jump up to a meter in distance.
According to legend, some tsuchinoko have the ability to speak and a propensity for lying, as well as a taste for alcohol. Legend also records that it will sometimes swallow its own tail so that it can roll like a hoop, similar to the mythical Hoop snake.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
History
Drawings resembling tsuchinoko on stoneware dating back to the Jomon Period have been discovered in Gifu and Nagano. An encyclopedia from the Edo Period contains a description of the tsuchinoko under the name yatsui hebi. Accounts of the tsuchinoko can also be found in the Kojiki.
In 1989 the town of Mikata, Hyogo Prefecture offered a reward of 330 square meters of land to anybody who could capture a tsuchinoko and, in 2001, it put a large black snake on display under the claim that the creature was a tsuchinoko.
Theories
Excluding Hokkaido and the southern Japanese islands, tsuchinoko sightings have been reported all over Japan. As an actual tsuchinoko has never been formally cataloged by science, there is some speculation that other animals have been mistaken for the creature. Some believe the tsuchinoko legend to be based on encounters with snakes that recently swallowed a meal. The blue-tongued lizard, which became legal to own in Japan in the 1970s, also seems to be easily mistakable for a tsuchinoko; its only major difference in appearance is its four legs.source
http://www.monstropedia.org/index.php?title=Tsuchinoko
ツチノコの民俗学―妖怪から未確認動物へ
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Findings of these mythical reptiles have been made is some parts of Japan, for example in Mikata, Hyogo prefecture and Yoshii, Okayama prefecture.
tsuchi no ko are already mentioned in the old records of the Kojiki.
Towns where these snake-like reptiles have been found were soon producing many artefacts and even food in the name.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko goheimochi つちのこ五平餅
source
http://www.47news.jp/topics/b-gourmet/2009/05/
from the "Tsuchinoko Festa" 「つちのこフェスタ」
岐阜県加茂郡東白川村神土426-1, Gifu Prefecture, in May 2009
The Town of Higashi Shirakawa has even opened a small museum,
tsuchinoko kan つちのこ館.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
chokoeggu tsuchinoko チョコエッグ ツチノコ
chocolate eggs "tsuchi no ko"
from Furuta
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko wain つちのこワイン "tsuchinoko wine"
from Akaiwa city 赤磐
Akaiwa City, located in southeast Okayama Prefecture
http://www.city.akaiwa.lg.jp/tutinoko/syohin.html
and from Yoshii Town, in Okayama, where this animal has been sighted too, we have
tsuchinoko senbei つちのこせんべい
Sembei a la Tsuchinoko
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko manjuu つちのこまんじゅう bean paste cakes
From Itoigawa, Niigata
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
It seems this littlel monsterlin has spawned a lot of gourmet thinking.
槌の子 Tsuchi no Ko Yokai Monster
Character from GEGEGE no Kitaro
http://www.toei-anim.co.jp/tv/kitaro/charactor/subchara.html
. Ge Ge Ge no Kitaro (ゲゲゲの鬼太郎) and Daruma San
*****************************
Worldwide use
*****************************
Things found on the way
. Legends and Tales from Japan 伝説 - Introduction .
. Gero Onsen 下呂温泉 Gero Hot Spring Spa legends .
. shakuhachihebi 尺八蛇 Shakuhachi Serpent .
source : nazo108.sblo.jp/article
40 legends to explore
- source : yokai database -
. Legends about animals 動物と伝説 .
*****************************
HAIKU and SENRYU
tsuchi no ko ya
do I find you in my garden
or in my kitchen ?
Gabi Greve, June 2010
*****************************
Related words
***** WASHOKU : General Information
. Japanese Monsters and Ghosts
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #tsuchinoko #nozuchi -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
4/18/2008
Ramen RAAMEN
[ . BACK to WORLDKIGO TOP . ]
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Raamen, Ramen, ラーメン Chinese noodle soup
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
Ramen (Katakana: ラーメン; Kanji: 拉麺, rāmen) is a Japanese noodle dish that originated in China. la mien turned into Ramen.
It tends to be served in a meat-based broth, and uses toppings such as sliced pork (チャーシュー, chāshū), dried seaweed (海苔, nori), kamaboko, green onions, and even corn. Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.
© MUCH more in the WIKIPEDIA !
Chinesische Nudelsuppe
Chink noodles
The "Shin-Yokohama Ramen Museum" is a unique museum about ramen.
Shin-Yokohama Ramen Hakubutsukan
新横浜ラーメン博物館
raamen kokugikan ラーメン国技館 Ramen Theme Park
Odaiba Aqua City, Tokyo
. . . CLICK here for Photos !
http://www.ramentokyo.com/2008/06/irohaodaiba.html
. . . http://www.gnavi.co.jp/aqua-city/e/shop/shop_ramen.html
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Ando Momofuku
Momofuku Ando (安藤 百福 ,Andō Momofuku), (March 5, 1910 – January 5, 2007) was the Taiwanese-Japanese founder and chairman of Nissin Food Products Co., Ltd., and the inventor of instant noodles and cup noodles. He was dubbed as
Mr. Noodle, The Noodle Papa, and The Ramen King.
. . . CLICK here for Photos !
In 1933, Ando travelled to Osaka, Japan on business. After World War II, Ando became a Japanese citizen and moved to Japan, where he entered Ritsumeikan University and at the same time founded a small merchandising firm in Osaka with the inheritance from his family.
He was also the chairman of the International Ramen Manufacturers' Association and the Momofuku Ando Instant Ramen Museum (インスタントラーメン発明記念館) is named for him.
in Ikeda in Osaka.
© More in the WIKIPEDIA !
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Ramen is usually served in a special bowl with a wide rim and a Chinese pattern.
raamendon ラーメン丼 ramen bowl
A typical spoon for ramen or other Chinese dishes
raamenrenge ラーメンレンゲスプーン ramenrenge
Sometimes with a little hook to hang it on the rim of the bowl when you eat the noodles with your chopsticks.
And now the new invention, all in one !
Raamen supuun ラーメンスプーン Spoon for Ramen Soup
with a fork to pick up the noodles
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Daruma Ken, Sapporo だるま軒
In 1940’s, after the world war 2 was over, there used to be many food-stalls lined along Sosei River, one of them was "Daruma-ken" owned by Senji Nishiyama. Ramen of his came to have good reputation especially for its good hand-made noodles, so he got to sell the noodles to other ramen stands. In those days they made 2 kinds of ramen soup, one was soy-sauce base, the other clear-soup base.
While the owner of "Aji no Sampei" restaurant, Morito Omiya, came to have a new recipe for making another soup of “miso” our traditional foodstuff around 1955.
At the same time, Takayuki Nishiyama, cousin of the Daruma-ken owner and in charge of making the noodles for the stall, succeeded in making the best noodles matching the miso soup-ramen finally.( He is the first president of Nishiyama Noodles Co.)
In this way, the best match of the curly chewy noodle and miso soup was made. Especially in the cold season this ramen keeping our body warm, good combination of taste and various ingredients, appealed to us all in Hokkaido.
source www.welcome.city.sapporo.jp/
Serving soy sauce ramen, salt ramen, miso ramen and many other types.
Eating from this bowl, your stomach and your heart will smile!
Enjoy this bowl from the Northern part of Japan/
The Store Curtain NOREN
source : www.darumaken.com
... だるま軒物語
... Darumaken Gallery
札幌市中央区南３条東１丁目
（市営地下鉄南北線大通り駅 徒歩７分）
ＴＥＬ ： 011-251-8224
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博多だるま「福岡・博多」豚骨ラーメン
Hakata Daruma - Fukuoka Tonkotsu Ramen
Fukuoka Prefecture, Fukuoka, Chuo, Watanabedori, １丁目８−２５
- quote -
Hakata Daruma’s ramen is considered the representative ramen of Fukuoka. The soup has received historical recognition across the nation. The restaurant’s most popular ramen is topped with chashu, which is made from a rare cut of pork cheek. A usual order of ramen costs 700 yen with an additional fee of 150 yen for an extra serving of noodles to slurp up with any remaining soup. Free extras include sesame seeds and ginger to add a different taste.
The rich flavor of the soup
is achieved by boiling pork hind-legs over long periods of time. This makes it irresistible once Daruma’s distinctively thin noodles are added, a characteristic of the restaurant since its establishment in 1963. Again, Hakata Daruma provides customers with the option to choose how hard they’d like their noodles. If you’re a ramen first-timer, it’s suggested to go with the standard noodle texture and you can work out your preferences from there.
- source : jpninfo.com... -
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More . . . DARUMA Restaurants
Cup soup <> カップラーメン Cup Ramen, Cup Raamen
”だるまラーメン” Daruma RAMEN ... more Photos !
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ranmen ラン麺 "side by side" noodles
renmen 連麺 "combined noodles"
More than one noodle toghter, the largest batch is about 4 cm wide and consits of 14 ramen noodles side by side.
A shop in Tokyo has a maschine to make "combined noodes", from two to 14 and still tries to combine more. They keep the soup better and thus taste better.
But you can not really slurp them like "real" ramen noodles.
. . . CLICK here for Photos !
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gotoonin raamen ご当人ラーメン ramen made by a speciality cook
raamen tsuu ラーメン通 expert on ramen, connoisseur
raamemzuki ラーメン好き someone who loves ramen
raota, ra ota ラオタ/ ラー御宅 ramen otaku, ramen nerd
raamen banku ラーメンデータバンク ramen databank
http://www.ramendatabank.co.jp/
Torasan raamen とらさん ラーメン 誌 月刊
torasan Tokyo no Ramenya San Magazine
Monthly Magazine about Ramen
. . . CLICK here for Photos !
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Local Ramen Specialities
Kurashiki Ramen
Fujisan Ramen 富士山ラーメン vom Fujiyama
. . . CLICK here for Photos !
Hakata Ramen 博多ラーメン in Fukuoka
made with a soup of bone marrow from pork
. . . CLICK here for Photos !
WASHOKU : Hakata Ramen in FUKUOKA
Hakata Daruma Tonkotsu Ramen 博多 だるま
Hakata Shio Ramen 伯方塩ラーメン
. . . CLICK here for Photos !
Kasaoka raamen 笠岡ラーメン
Okayama prefecture
Kitakata Ramen 喜多方ラーメン
The first was "genraiken" 源来軒, come and get it shop, opened by Fan Quinxing.
. . . CLICK here for Photos !
Kurashiki Ramen 倉敷ラーメン
. . . CLICK here for Photos !
Okayama Hokkee Ramen 岡山 ほっけゑラーメン
. . . CLICK here for Photos !
Onomichi Ramen 尾道ラーメン
. . . CLICK here for Photos !
Sapporo Ramen 札幌ラーメン
. . . CLICK here for Photos !
Takayama Ramen 高山ラーメン
. . . CLICK here for Photos !
Tokyo Ramen 東京ラーメン
. . . CLICK here for Photos !
Wakayama Ramen 和歌山ラーメン
CLICK here for PHOTOS !
Yokohama Ramen 横浜ラーメン
. . . CLICK here for Photos !
Click for enlargement to read it.
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Different Ramen Soup Preparations
hiyashi ramen 冷やしラーメンcold
miso raamen 味噌ラーメン with miso
shio raamen 塩ラーメン with salt
shooyu raamen 醤油ラーメン with soy sauce
tonkotsu raamen 豚骨ラーメン、トンコツラーメン with pork bones
tomuyamukun raamen トムヤムクン・ラーメン Tomyamkun Thai-Style
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Different Ramen Topping Preparations
chokoreeto raamen チョコレートラーメン Chocolate Ramen
... choko raamen チョコラーメ choko raumen
a salty sweet from Hokkaido, with chicken flavor and chocolate on noodles.
. . . CLICK here for Photos !
gyuutan raamen 牛タンラーメン with beef tongue
Speciality form Sendai, Miyagi.
. . . CLICK here for Photos !
inoshishi raamen いのししラーメン with wild boar meat, from Niimi town, Okayama 新見市岡山県
with soy sauce or miso taste
. . . CLICK here for Photos !
gotoochi gurume, ご当地グルメ local gourmet food
gotoochi raamen ご当地ラーメン local ramen soup
karee raamen カレーラーメン
Muroran karee raamen 室蘭カレーラーメン Ramen with curry from Muroran, Hokkaido
sakekasu raamen 酒糟ラーメン soup with sake lees
Sakekasu Ramen
suupu karee raamen スープカレーラーメン soup curry ramen
Hokkaido with nama collagen, milk from Hokkaido
. . . CLICK here for Photos !
suppon raamen すっぽんらーめん with soft-shelled sea turtle
tenkake raamen てんかけラーメン
from Wakayama, with a lot of tenkasu and wakame
CLICK here for PHOTOS !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Different Ramen Namings
Tsuribaka nisshi raamen 釣りバカ日誌ラーメン
"Fishing addicts diary"
with soy sauce seafood taste or salty seafood taste
from エースコック Eesukokku /Acecook Co.
Named after a famous movie.
The story focuses on salaryman Densuke Hamasaki (a.k.a Hama-chan), whom his supervisor Sasaki has dubbed the "Fishing Baka" because of his passion for fishing. One day Hama-chan meets and befriends an older fisherman named Su-san, who turns out to be Ichinosuke Suzuki, the CEO of the "Suzuki Construction" company that Hama-chan works for. The stories tend to focus on their relathionship inside and outside of the office.
Toshiyuki Nishida, Rentaro Mikuni
© More in the WIKIPEDIA ! Fishing Fool's Diary
This is one of the long-running TV series about a fishing duo.
. . . CLICK here for Photos !
Yoshitsune raamen 義経ラーメン Yoshitsune ramen
The owner of this recipe claims to be a descendant of Yoshitsune and Shizuka Gozen. The noodles are broad and strong, like this warrior.
. Minamoto no Yoshitsune 源の義経 (1159 - 1189) .
- Introduction -
SEARCH this BLOG
for more RAAMEN noodle soup specialities !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Prevent the soup from splashing with this shampoo shield ...
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
Daruma ramen ...
again and again
I wonder
Gabi Greve, November 2008
source : facebook
*****************************
Related words
..... Soups
***** WASHOKU ... Noodles (menrui 麺類 - めんるい)
Momozono Robot Ramen 桃園ロボットラーメン a robot makes Ramen !
raamen pan ラーメンパン ... see ramen bread
WASHOKU : General Information
WASHOKU : Regional Japanese Dishes
Lamen
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Raamen, Ramen, ラーメン Chinese noodle soup
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Ramen (Katakana: ラーメン; Kanji: 拉麺, rāmen) is a Japanese noodle dish that originated in China. la mien turned into Ramen.
It tends to be served in a meat-based broth, and uses toppings such as sliced pork (チャーシュー, chāshū), dried seaweed (海苔, nori), kamaboko, green onions, and even corn. Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.
© MUCH more in the WIKIPEDIA !
Chinesische Nudelsuppe
Chink noodles
The "Shin-Yokohama Ramen Museum" is a unique museum about ramen.
Shin-Yokohama Ramen Hakubutsukan
新横浜ラーメン博物館
raamen kokugikan ラーメン国技館 Ramen Theme Park
Odaiba Aqua City, Tokyo
. . . CLICK here for Photos !
http://www.ramentokyo.com/2008/06/irohaodaiba.html
. . . http://www.gnavi.co.jp/aqua-city/e/shop/shop_ramen.html
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Ando Momofuku
Momofuku Ando (安藤 百福 ,Andō Momofuku), (March 5, 1910 – January 5, 2007) was the Taiwanese-Japanese founder and chairman of Nissin Food Products Co., Ltd., and the inventor of instant noodles and cup noodles. He was dubbed as
Mr. Noodle, The Noodle Papa, and The Ramen King.
. . . CLICK here for Photos !
In 1933, Ando travelled to Osaka, Japan on business. After World War II, Ando became a Japanese citizen and moved to Japan, where he entered Ritsumeikan University and at the same time founded a small merchandising firm in Osaka with the inheritance from his family.
He was also the chairman of the International Ramen Manufacturers' Association and the Momofuku Ando Instant Ramen Museum (インスタントラーメン発明記念館) is named for him.
in Ikeda in Osaka.
© More in the WIKIPEDIA !
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Ramen is usually served in a special bowl with a wide rim and a Chinese pattern.
raamendon ラーメン丼 ramen bowl
A typical spoon for ramen or other Chinese dishes
raamenrenge ラーメンレンゲスプーン ramenrenge
Sometimes with a little hook to hang it on the rim of the bowl when you eat the noodles with your chopsticks.
And now the new invention, all in one !
Raamen supuun ラーメンスプーン Spoon for Ramen Soup
with a fork to pick up the noodles
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Daruma Ken, Sapporo だるま軒
In 1940’s, after the world war 2 was over, there used to be many food-stalls lined along Sosei River, one of them was "Daruma-ken" owned by Senji Nishiyama. Ramen of his came to have good reputation especially for its good hand-made noodles, so he got to sell the noodles to other ramen stands. In those days they made 2 kinds of ramen soup, one was soy-sauce base, the other clear-soup base.
While the owner of "Aji no Sampei" restaurant, Morito Omiya, came to have a new recipe for making another soup of “miso” our traditional foodstuff around 1955.
At the same time, Takayuki Nishiyama, cousin of the Daruma-ken owner and in charge of making the noodles for the stall, succeeded in making the best noodles matching the miso soup-ramen finally.( He is the first president of Nishiyama Noodles Co.)
In this way, the best match of the curly chewy noodle and miso soup was made. Especially in the cold season this ramen keeping our body warm, good combination of taste and various ingredients, appealed to us all in Hokkaido.
source www.welcome.city.sapporo.jp/
Serving soy sauce ramen, salt ramen, miso ramen and many other types.
Eating from this bowl, your stomach and your heart will smile!
Enjoy this bowl from the Northern part of Japan/
The Store Curtain NOREN
source : www.darumaken.com
... だるま軒物語
... Darumaken Gallery
札幌市中央区南３条東１丁目
（市営地下鉄南北線大通り駅 徒歩７分）
ＴＥＬ ： 011-251-8224
.......................................................................
博多だるま「福岡・博多」豚骨ラーメン
Hakata Daruma - Fukuoka Tonkotsu Ramen
Fukuoka Prefecture, Fukuoka, Chuo, Watanabedori, １丁目８−２５
- quote -
Hakata Daruma’s ramen is considered the representative ramen of Fukuoka. The soup has received historical recognition across the nation. The restaurant’s most popular ramen is topped with chashu, which is made from a rare cut of pork cheek. A usual order of ramen costs 700 yen with an additional fee of 150 yen for an extra serving of noodles to slurp up with any remaining soup. Free extras include sesame seeds and ginger to add a different taste.
The rich flavor of the soup
is achieved by boiling pork hind-legs over long periods of time. This makes it irresistible once Daruma’s distinctively thin noodles are added, a characteristic of the restaurant since its establishment in 1963. Again, Hakata Daruma provides customers with the option to choose how hard they’d like their noodles. If you’re a ramen first-timer, it’s suggested to go with the standard noodle texture and you can work out your preferences from there.
- source : jpninfo.com... -
.......................................................................
More . . . DARUMA Restaurants
Cup soup <> カップラーメン Cup Ramen, Cup Raamen
”だるまラーメン” Daruma RAMEN ... more Photos !
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ranmen ラン麺 "side by side" noodles
renmen 連麺 "combined noodles"
More than one noodle toghter, the largest batch is about 4 cm wide and consits of 14 ramen noodles side by side.
A shop in Tokyo has a maschine to make "combined noodes", from two to 14 and still tries to combine more. They keep the soup better and thus taste better.
But you can not really slurp them like "real" ramen noodles.
. . . CLICK here for Photos !
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gotoonin raamen ご当人ラーメン ramen made by a speciality cook
raamen tsuu ラーメン通 expert on ramen, connoisseur
raamemzuki ラーメン好き someone who loves ramen
raota, ra ota ラオタ/ ラー御宅 ramen otaku, ramen nerd
raamen banku ラーメンデータバンク ramen databank
http://www.ramendatabank.co.jp/
Torasan raamen とらさん ラーメン 誌 月刊
torasan Tokyo no Ramenya San Magazine
Monthly Magazine about Ramen
. . . CLICK here for Photos !
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Local Ramen Specialities
Kurashiki Ramen
Fujisan Ramen 富士山ラーメン vom Fujiyama
. . . CLICK here for Photos !
Hakata Ramen 博多ラーメン in Fukuoka
made with a soup of bone marrow from pork
. . . CLICK here for Photos !
WASHOKU : Hakata Ramen in FUKUOKA
Hakata Daruma Tonkotsu Ramen 博多 だるま
Hakata Shio Ramen 伯方塩ラーメン
. . . CLICK here for Photos !
Kasaoka raamen 笠岡ラーメン
Okayama prefecture
Kitakata Ramen 喜多方ラーメン
The first was "genraiken" 源来軒, come and get it shop, opened by Fan Quinxing.
. . . CLICK here for Photos !
Kurashiki Ramen 倉敷ラーメン
. . . CLICK here for Photos !
Okayama Hokkee Ramen 岡山 ほっけゑラーメン
. . . CLICK here for Photos !
Onomichi Ramen 尾道ラーメン
. . . CLICK here for Photos !
Sapporo Ramen 札幌ラーメン
. . . CLICK here for Photos !
Takayama Ramen 高山ラーメン
. . . CLICK here for Photos !
Tokyo Ramen 東京ラーメン
. . . CLICK here for Photos !
Wakayama Ramen 和歌山ラーメン
CLICK here for PHOTOS !
Yokohama Ramen 横浜ラーメン
. . . CLICK here for Photos !
Click for enlargement to read it.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Different Ramen Soup Preparations
hiyashi ramen 冷やしラーメンcold
miso raamen 味噌ラーメン with miso
shio raamen 塩ラーメン with salt
shooyu raamen 醤油ラーメン with soy sauce
tonkotsu raamen 豚骨ラーメン、トンコツラーメン with pork bones
tomuyamukun raamen トムヤムクン・ラーメン Tomyamkun Thai-Style
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Different Ramen Topping Preparations
chokoreeto raamen チョコレートラーメン Chocolate Ramen
... choko raamen チョコラーメ choko raumen
a salty sweet from Hokkaido, with chicken flavor and chocolate on noodles.
. . . CLICK here for Photos !
gyuutan raamen 牛タンラーメン with beef tongue
Speciality form Sendai, Miyagi.
. . . CLICK here for Photos !
inoshishi raamen いのししラーメン with wild boar meat, from Niimi town, Okayama 新見市岡山県
with soy sauce or miso taste
. . . CLICK here for Photos !
gotoochi gurume, ご当地グルメ local gourmet food
gotoochi raamen ご当地ラーメン local ramen soup
karee raamen カレーラーメン
Muroran karee raamen 室蘭カレーラーメン Ramen with curry from Muroran, Hokkaido
sakekasu raamen 酒糟ラーメン soup with sake lees
Sakekasu Ramen
suupu karee raamen スープカレーラーメン soup curry ramen
Hokkaido with nama collagen, milk from Hokkaido
. . . CLICK here for Photos !
suppon raamen すっぽんらーめん with soft-shelled sea turtle
tenkake raamen てんかけラーメン
from Wakayama, with a lot of tenkasu and wakame
CLICK here for PHOTOS !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Different Ramen Namings
Tsuribaka nisshi raamen 釣りバカ日誌ラーメン
"Fishing addicts diary"
with soy sauce seafood taste or salty seafood taste
from エースコック Eesukokku /Acecook Co.
Named after a famous movie.
The story focuses on salaryman Densuke Hamasaki (a.k.a Hama-chan), whom his supervisor Sasaki has dubbed the "Fishing Baka" because of his passion for fishing. One day Hama-chan meets and befriends an older fisherman named Su-san, who turns out to be Ichinosuke Suzuki, the CEO of the "Suzuki Construction" company that Hama-chan works for. The stories tend to focus on their relathionship inside and outside of the office.
Toshiyuki Nishida, Rentaro Mikuni
© More in the WIKIPEDIA ! Fishing Fool's Diary
This is one of the long-running TV series about a fishing duo.
. . . CLICK here for Photos !
Yoshitsune raamen 義経ラーメン Yoshitsune ramen
The owner of this recipe claims to be a descendant of Yoshitsune and Shizuka Gozen. The noodles are broad and strong, like this warrior.
. Minamoto no Yoshitsune 源の義経 (1159 - 1189) .
- Introduction -
SEARCH this BLOG
for more RAAMEN noodle soup specialities !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Prevent the soup from splashing with this shampoo shield ...
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
Daruma ramen ...
again and again
I wonder
Gabi Greve, November 2008
source : facebook
*****************************
Related words
..... Soups
***** WASHOKU ... Noodles (menrui 麺類 - めんるい)
Momozono Robot Ramen 桃園ロボットラーメン a robot makes Ramen !
raamen pan ラーメンパン ... see ramen bread
WASHOKU : General Information
WASHOKU : Regional Japanese Dishes
Lamen
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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