Milk and milk products

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Milk and milk products

Milch und Milchprodukte




mirukuseeki ミルクセーキ milk shake
kigo for all summer

Milchshake

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History of Milk and Cheese in Japan

Via Korea the production of milk, butter and even cheese (so 蘇 ) was known before the Heian period. But when Shotoku Taishi elevated Buddhism and meat was forbideen to eat, the production stopped.

The 7. Shogun Yoshimune sponsored the import of cows from India and the daimyo Satomi in Chiba supervised the production of dairy products as a kind of medicine.
Maeda Tomekichi was the first to sell fresh milk in Yokahama around 1863, having studied from Holland how to handle cows.

Since the Meiji period, Hokkaido became the center of dairy products, thanks to its vast grazing grounds and fresh water. Holstein cows are most popular and produce about 8000 kg per year each.

The village Tsuruimura 鶴居村 （つるいむら） was the first "cow village" in Kushiro, Hokkaido.



So そ 蘇（そ）酥 / 蘇 milk products of the Asuka period
Nara

. daigomi 醍醐味 "taste of Daigo" ghee butter .
and Emperor Daigo





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miruku ミルク milk
gyuunyuu 牛乳 cow's milk
kanraku 乾酪 cheese
gyuuraku 牛酪 butter


Some MILK vocabulary



bataa miruku バターミルク buttermilk
Buttermilch


dasshinyuu だっしにゅう【脱脂乳】 skim milk
. . . CLICK here for Photos !
fettarme Milch


gyuunyuu haitatsu 牛乳配達 daily milk delivery
Still practised in many parts of Japan. There are special boxes to put the milk cartons in.
Milchzustellung, Milchmann

gyuunyuu seihin 牛乳製品 milk products
. . . CLICK here for Photos !

gyuunyuu tsubo 牛乳壺 milk pot
There is one for the milk in most homes.
Milchtopf



ichigo miruku いちごみるく strawberry milk
. . . CLICK here for Photos !


junryoo gyuunyuu 純良牛乳 pure milk
reine Milch


miruku hooru ミルクホール milk bar
... miruku sutando ミルクスタンド
Milchbar


nyuu seihin 乳製品 milk products
Milchprodukte

nyuu shiboo 乳脂肪 milk fat
Milchfett



ochichi, o-chichi, o-chi お乳 (御乳) mother's milk
Milch, Euter
... nyuujuu 乳汁（にゅうじゅう）



raku 酪 processed milk

rakugyuu 酪牛 milk cow
... nyuuyoo gyuu 乳用牛 cow for milk
Milchkuh

rakunoo らくのう【酪農】 dairy farming
Milchwirtschaft
... rakunooka 酪農家 dairy farmer
... chikusan nooka 畜産農家 dairy farmer
Milchbauer
... rakunoo seihinn 酪農製品 dairy product
Molkereiprodukt; Molkereierzeugnis



roo fatto miruku ローファットミルク low fat milk
. . . CLICK here for Photos !
fettarme Milch; Magermilch


sakkin gyuunyuu 殺菌牛乳 sterilized milk
. . . CLICK here for Photos !
sterilisierte Milch



sanpainyuu 酸敗乳 sour milk
saure Milch


shinyuu 市乳 milk sold on the market
auf dem Markt verkaufte Milch


sukimu miruku スキムミルク skimmed milk
. . . CLICK here for Photos !
entrahmte Milch





YAKULT - The Main Company HP
source : yakult.co.jp/english

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Milk for breakfast (朝飯) asagohan


BILK ビルク Hokkaido Milk Beer : Milk + Beer = Bilk
Milk products from Hokkaido


gyuunyuu senbei 牛乳せんべい milk cookies
Miyakejima 三宅島, Tokyo


milk tofu, gyuunyuu doofu 牛乳豆腐 gyunyu tofu
Milk products from Hokkaido



Asukanabe 飛鳥鍋 hodgepodge from Asuka
prepared with milk
and
so 蘇（そ）酥 / 蘇 milk products of old, Asuka no So 飛鳥の蘇
the oldest milk of Japan



SKAL, sukooru, スコール
milk-based soft drink from Shimonoseki


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Butter バター bataa




Often sold in round tin boxes.



bataa cha バター茶 tea with butter, from Tibet
. . . CLICK here for Photos !
Buttertee


bataa itame bataa itame バター炒め frying with butter
. . . CLICK here for Photos !


bataa keeki バターケーキ butter cake
. . . CLICK here for Photos !
Butterkuchen


bataa kukkii バタークッキー butter cookies
. . . CLICK here for Photos !
... shio bataa kukkii 塩バタークッキー butter cookies with salt


bataa naifu バターナイフ butter knife


bataa shooyu バター醤油 butter-soysauce
shooyu bataa しょう油バター
. . . CLICK here for Photos !
... bataa shooyuu mi potetochippusu バターしょうゆ味　ポテトチップス
potato chips with butter soysauce flavor
. . . CLICK here for Photos !


bataa toosuto バタートースト toast with butter
The toast bread is usually quite thick. A common snack at a cafeteria, also for breakfast.
. . . CLICK here for Photos !


bataa yaki, bataayaki バター焼き grilled, roasted with butter
. . . CLICK here for Photos !



gaarikku bataa ガーリックバター garlic butter
Knoblauchbutter


hachimitsu bataa 蜂蜜バター honey butter
. . . CLICK here for Photos !





Hokkaidoo bataa 北海道バター butter from Hokkaido
Most of the Japanese butter comes from Hokkaido.



jagabataa じゃがバター potatoes with butter
. . . CLICK here for Photos !


kurumi bataa くるみバター walnut butter


Trappist Butter from Hakodate
函館のトラピストバター

shio bataa 塩バター butter with salt



Butter Boutique at the Marunouchi Brick SquareReference



yagi bataa 山羊バター butter from goats milk
goats butter
. . . CLICK here for Photos !

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Daijin ke no daikyoo 大臣家大饗
First banquet of the Ministers on the New Year
Since the Heian period.
The ministers greet visitors in their own homes (omoya) and have a feast. The most important visitor is called 尊者 sonsha.
On this day an envoy from the imprial court, 蘇甘栗使 soamaguri no tsukai, is also welcomed.
He brought an old version of butter, 牛酪 gyuuraku, and dried chestnuts kachiguri 搗栗.

. First Court Rituals .


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Cheese チーズ Käse

Cheese is imported from other countries, but also made in Japan.




cheese gyoza チーズギョーザ gyoza with cheeze filling
Chinatown


chiizu keeki チーズケーキ cheese cake
from Hokkaido


kuriimu chiizu クリームチーズ cream cheese
. . . CLICK here for Photos !
Frischkäse

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Pudding





. WASHOKU
purin プリン pudding 　



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Sweets, caramels, ice cream and others

WASHOKU
Aisu アイス ice
Ice cream, soft cream. Eiscreme, Eis

. WASHOKU
chokoreeto チョコレート chocolate 　Schokolade



Daisen Mirukubatake aisu 大山みるく畑 アイス icecream
"from the Milk Fields of Mount Daisen"
from Tottori


Genjimaki, Genji-maki 源氏巻 "Genji-Rolls"
from Shimane


Hiruzen sweets 蒜山スイーツ
from the milk of the Jersy cows ジャージー, Okayama prefecture



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Yoghurt

. . . CLICK here for Photos !


hakkoonyuu 発酵乳 fermented milk, yoghurt
fermentierte Milch

When first introduced to Japan, it was not well liked because of its sourness. Akutagawa Ryunosuke wrote about it, to promote the milk of his fathers farm, but it was not well liked.
Then at the World Exhibition in Osaka in 1970, the real Bulgarian Yoghurt was introduced and soon became a hit.


aroe yooguruto アロエヨーグルトyoghurt with aloe vera


bihidasu ビヒダスヨーグルト bifidus yoghurt
CLICK here for PHOTOS !


bifizusukin yooguruto ビフィズス菌ヨーグルト yoghurt with
bifidobacterium; Lactobacillus bifidus. bifizusu kin




burugaria yooguruto ブルガリアヨーグルトBulgarian yoghurt
. . . CLICK here for Photos !


funwari yooguruto ふんわりヨーグルト


furuutsu yoogurto フルーツヨーグルト fruit yoghurt
. . . 彩り果物ヨーグルト
. . . CLICK here for Photos !


furoozun yooguruto フローズンヨーグルト frozen yoghurt
It comes in different flavors.
. . . CLICK here for Photos !


Hiruzen jaajii yooguruto 蒜山ジャージーヨーグル from the milk of Jersey cows
from Hiruzen Highland, Okayama
. . . CLICK here for Photos !


kasukipai yooguruto カスピ海ヨーグルト yoghurt like in the Caspian Sea
. . . CLICK here for Photos !



mashumaro yooguruto マシュマロヨーグル marshmallow yoghurt
. . . CLICK here for Photos !


mizukiri yooguruto 水切りヨーグルト yoghurt with little water
. . . CLICK here for Photos !


nomu yooguruto 飲むヨーグルト yoghurt ready to drink
. . . CLICK here for Photos !


nuta-ae ぬた和え yoghurt dressing
Yoghurt mixed with miso paste, vinegar and other nuta ingredients.



pureen yooguruto プレーンヨーグルト plain yoghurt
without any additions


suiito yoogurto スイートヨーグルト sweet yoghurt




teishiboo 低脂肪ヨーグルト low-fat yoghurt
. . . CLICK here for Photos !



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Worldwide use


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Things found on the way


Greve cheese, Grevé cheese
a semi-hard cows’ milk cheese from Sweden.


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. MILK served for Japanese school lunches 　




. Soy Milk (toonyuu　豆乳) and
skin of boiled soy milk ゆば .　湯葉 yuba 　



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HAIKU and SENRYU

喫茶店ミルクセーキの夏本番
kissaten miruku seeki no natsu honban

coffee shop -
the summer season for
milk shakes (begins)

Rurika Sama ルリカ様
http://www.uotakesushi.co.jp/haiku15.htm


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小瑠璃鳴き胡桃も冷えしヨーグルト
koruri naki kurumi mo hieshi yooguruto


the Siberian blue robin sings -
walnuts in the cold
yoghurt

Sawada Ryokusei 澤田緑生 (1918 - )



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Related words



. WASHOKU
Wagyuu (和牛)Wagyu, Japanese cattle 　
Rind, Milchkuh



. Cheese Kigo from Europe



***** WASHOKU : INGREDIENTS

***** WASHOKU : DRINKS SAIJIKI


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Bernd Siefert

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Bernd Siefert
Von Michelstadt nach Japan

ベアンド ・ ジーフェルト

Michelstadt is very close to my birthplace in Germany.

Today I saw a program on TV about Bernd Siefert working in Tokyo for the
International World Cake Fair in Yokohama. He also teaches how to make desert to Japanese customers.


He made something like a Schwarzwzalder Kirschtorte with matcha green tea and azuki red beans.




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Das Cafe Siefert gehört zu den rennomiertesten und am höchsten dekorierten Konditoreien Deutschlands und ist die Heimat von Bernd Siefert, Weltmeister der Konditoren.
http://www.cafesiefert.de/



Unsere Kunden finden Sie in der ganzen Welt, in USA genauso wie in Simbabwe oder Wien. Ob per Post oder Luftfracht, Ihre Bestellungen finden immer Ihren Weg und kommen pünktlich an.
http://www.cafesiefert.de/02-produkte/03-torten.html


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良いデザートを作るためには、
　　良い人生を送るのと同じように、
　　“良い素材”が必要です。
　　　　　　　　　Ｂｅｒｎｄ　Ｓｉｅｆｅｒｔ


In Yokohama Sogoo
横浜そごうの茶語（Cha Yu)

http://lime2005.exblog.jp/3946147/

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ミシェルシュタッドで世界一のパティシエが作るデザート！
世界パティシエ王者

製菓の国際コンクール
クープ・デュ・モンド・ドゥ・ラ・パティスリー
究極のスイーツに挑む男たち～世界のパティシエ




February 2009
International World Cake Fair in Yokohama

World Pastry Cup 2009

CLICK here for PHOTOS !

Coupe du Monde de la Pâtisserie


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Bernd Siefert was born in Bad Urach, Germany.
He and his sister Astrid are the owners of Café Siefert, which has been in his family for 250 years. Bernd began his career as an apprentice for his parents at the pastry shop in Michelstadt, Germany. While apprenticing, he continued to learn from attending many seminars on many subjects including sugar, chocolate and Italian pastries.

Bernd has also staged at Fauchon, Mulot and Damanns, and earned a Master's degree at the masterschool in Heidelberg in 1990 and a Bachelor's of Economics in Frankfurt.

Bernd's expertise has also been demonstrated in competition. In 1993 he competed in the Coupe du Monde de la Patisserie in Lyon, France. 1994 brought him a 4th place finish at the Pastry Chef of the Year championships and a win, with the help of his sister, at the IKF (international pastry show in Germany). Bernd returned to Lyon, France as the team coach for the 1995 Coupe du Monde de la Patisserie. He also made it on to the World Championships in Milan Italy with Manfred Bacher and the Champion at the Swiss Sugar Art Trophy in 1995. Since 1996 he has earned many more awards and medals including is the world champion title 1997-99 in Stuttgart.

In addition to running the pastry shop in Michelstadt, Bernd lends his talents consulting for different companies such as PreGel, the Hilton, and Ritz Carlton, all over the world. He also does foodstyling for different magazines like Thuries Magazine, France, KoCa Germany, and Pasticceria Internationale, Italy.

He is also a member of the young and wild (Germany 's most popular TV Chefs organization), and a member of the Gastromomical Academie of Germany.

His many achievements also include being the German champion in pastry from '95- '97 and '98- '99, being named the most innovative pastry chef of the world in 1995 in Milan Italy.

source 2009
http://www.worldpastryforum.com/Archives/2003/2003.siefert.htm


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the smile
as he shows his creation -
sweets for all seasons

Gabi Greve


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Related words

***** WAGASHI ... Sweets SAIJIKI

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Kobiru lunch

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Rural lunch (kobiru)

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

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Explanation



Kobiru, cobiru, kobilu （こびる） 小昼　
koburi
a small lunch, is food taken out to the fields by the farmers, when they had to work all day. At lunch, they would gather at the field side, unpack the little delicacies, warm them at a small fire and enjoy lunch outside.

This word comes from the dialect of Miazaki prefecture in Kyushu 宮崎.
The village of Takachiho is especially eager to promote this.
高千穂こびる研究会

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In former times, simple things were taken out, like round cakes of rice flour and corn flour or millet flour.
Even inarizushi tofu pouches filled with rice were grilled on the fire.
Onigiri of all kinds were grilled too.
According to the season, ingredients differed.
nishibe pickled daikon was eaten with the cakes.
kaki persimmons were cut in slices, dried or grilled.
mushipan, steamed bread with flavor of yomogi, kabocha or azuki beans.


kagura manjuu 神楽まんじゅう manju dumplings for the Kagura dance performance
were filled with chicken meat and goboo.
. . . CLICK here for Photos ! for Kagura manju from other areas


kappocha　かっぽ茶　Tea was prepared in bamboo poles cut by the field side, split half open, some branches with tea laeves were put over the coals for a moment, then stuffed into the bamboo pole and heated over the fire.

In the village, people have come together, old and young, and exchanged new ideas to teach the children about this kind of lunch.

New ideas have come up, like a kobiru baaga, a hamburger baked with rice flour and a piece of pickled daikon instead of meat, all grilled on a skewer just before eating.


nipponsyokuiku.net/syokumodel/2007/hokoku_17.html


The villagers have opened a small restaurant where you can sample these dishes at lunchtime.


ponpon chokobaa ポンポンチョコバー
chocolate bar with ponpon puffed rice grains
a desert with nostalgic taste.



This type of carry-on lunch for farmers exixts in other parts of Japan too, under various names.

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Worldwide use


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Things found on the way


神楽饅頭 Kagura manjuu

備中神楽のおまんじゅう
Kagura Manju from Bitchu
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HAIKU and SENRYU


草蒔や肴焼香も小昼過
kusa maku ya sakana yaku ka mo ko-biru sugi

sowing herbs--
the smell of fish cooking
a little past noon
Tr. David Lanoue



雉と臼寺の小昼は過にけり
kiji to usu tera no kobiru wa sugi ni keri

crying pheasant, pounding mill
morning till noon
at the temple

Kobayashi Issa

There are two types of usu or mill:
(1) shiki usu (grinding hand-mill) and
(2) a large wooden tub used for rice or herb cake making. Whichever type Issa meant, I think he is referring to its grinding or pounding sound, just as I assume that he is referring to the cries of a pheasant.
Literally, the "forenoon" (kobiru) of the Buddhist temple has passed with "pheasant and mill" (kiji to usu). I assume that Issa is hearing the sounds of both, on and on and on...
Tr. David Lanoue


- - - - -

kiji to usu tera no kobiru wa sugi ni keri

a pheasant, a hand mill --
snack time in the temple
now over
Tr. Chris Drake

This hokku is from the 3rd month (April) of 1812, when Issa was traveling around near Edo. It is also in the Kabuban anthology, which contains the hokku on the six realms of karmic existence by Issa and his friend, the priest Kakuro. The hokku evokes a moment in the daily life at a country temple.

In Issa's time, different temples had different customs, but most served a snack or light meal (kobiru) either in mid-morning or mid-afternoon. In the True Pure Land school to which Issa belonged, there are few restrictions concerning meal decorum, so probably the monks and visitors to the temple such as Issa have been talking as they ate their light meal, concentrating on the food and conversation. But as soon as they finish the temple returns to its usual silence, broken by the high, piercing cries of a pheasant looking for food on the temple grounds and by the rough scraping sounds made by a stone hand mill (hiki-usu) as the top stone moves around and around, grinding rice, buckwheat, barley, or perhaps even tea leaves. The loud sounds made by the pheasant and hand mill are obvious, so Issa simply implies them. Since the temple probably doesn't grow and harvest its own rice and the season doesn't call for pounding a lot of glutinous rice to make rice cakes, it seems likely someone in the temple is grinding with a small hand mill.

- - Chris Drake



hand-mill for grinding nuts and acorns


. WKD : cha-usu 茶臼 hand-mill for ginding tea leaves .

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老い二人畦の小昼（こびる）や柏餅　　
oi futari aze no kobiru ya kashiwamochi　

two old people
have lunch by the field side -
sweet rice cakes

Maruyama 丸山蝉音

kashiwamochi are special rice cakes are for the Boy's festival on May 5.

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棟梁の好みや新じやが小昼とす
tooryoo no konomi ya shinjaga kobiru to su

the master carpenter
loves the new potatoes best -
let's take a quick lunch

Yoshioka Yutaka 吉岡ゆたか , 2007


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Related words

***** WASHOKU : Regional Japanese Dishes

WASHOKU
Miyazaki 宮崎

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Toogarashi red pepper

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Red pepper (toogarashi)

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

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Explanation




kigo for all autumn

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

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

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

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


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



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


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

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


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



Shimajiri piiman 具志頭ピーマン - from Shimajiri town, Okinawa

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

PIMENTO MORI !


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


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


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kigo for mid-autumn

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



kigo for mid-summer

toogarashi no hana 唐辛子の花 (とうがらしのはな)
flowers/blossoms of the red pepper
..... 蕃椒の花（とうがらしのはな）
They are small and white.
. . . CLICK here for Photos !



kigo for late summer

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

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The following are NOT KIGO.


© PHOTO :　shobo-an


shichimi toogarashi しちみとうがらし【七味唐辛子】
shichimi togarashi, nanami toogarashi, nanami togarashi
"seven flavors and red pepper"
seven flavor chili pepper
ground mix of red pepper and other aromatic spices
pepper blend with seven spices, spice mixture with seven ingredients

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


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

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

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

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


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

Sieben-Gewürz-Pulver, Sieben-Gewürz-Mischung




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


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




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



. nanairo toogarashi 七色唐辛子
chili pepper with seven colors .
One of them is orange from the peels of Fukure Mikan ふくれみかん / 福来（ふくれ）みかん
. . . CLICK here for Photos !
speciality of the Mount Tsukuba area 筑波山, Ibaraki


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Yagenbori 薬研堀 "Yagen Canal" in Edo

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

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

Reference



Yagen red pepper containers


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


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

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

abortion
is most extremely done
at Yagenbori moat

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

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

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

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

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


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



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

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

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


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Things found on the way


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




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


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



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



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HAIKU and SENRYU


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

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

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


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

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



better
to have stayed green -
the pepper
Tr. Addiss


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


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



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


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

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

Mitsuhashi Takajo 三橋鷹女


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cayenne
long fingers of heat
reaching into winter

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

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


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red hot pepper -
another fight over
Indian curry

Gabi Greve
my husband likes it REALY HOT !


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Related words

Mountain pepper (sanshoo, sansho) Japan


***** WASHOKU :
YASAI . Vegetable SAIJIKI

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[ . BACK to WORLDKIGO . TOP . ]
- #togarashi #redpepper #yagenbori -
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Drinks WINTER SAIJIKI

[ . BACK to WORLDKIGO　　TOP . ]
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Hot Drinks - WINTER SAIJIKI


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

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Explanation


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

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Some hot coffee drinks

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

Almond Hot Chocolate
Hot Buttered Rum
Hot Chocolate Almond

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Chocolate Drinks

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

hot chocolate also hot cocoa (worldwide)

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


Coffee and Tea

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

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

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

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


Mongolian milk tea -
I remember the story
of mother Goat

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

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

Gabi Greve





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


. Mongolia SAIJIKI .

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


Miscellaneous

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


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

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

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

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


gloeg (Norway



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

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

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

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

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


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

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

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

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

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

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

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

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

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

hot umeshu (Japan)
plum wine diluted with hot water

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

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

Ed Schwellenbacher, 2005


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CIDER

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

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

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


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


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



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


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


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kuzuyu 葛湯 (くずゆ) hot arrowroot water

うすめても花の匂の葛湯かな
usumete mo hana no nioi no kuzuyu kana

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

Watanabe Suiha 渡辺水巴


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


Hot Whiskey (toddy)


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


hot rice wine, atsukan　熱燗, kanzake　燗酒
see : Ricewine, rice wine (sake, saké, saki, Japan)
tamagozake 玉子酒 (たまござけ) 卵酒（たまござけ） and more
nezake 寝酒 (ねざけ) nightcup, before going to bed
shoogazake 生姜酒 (しょうがざけ) hot rice wine with ginger
ararezake 霰酒 (あられざけ) mizorezake 霙酒（みぞれざけ）and more



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


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Things found on the way


*****************************
HAIKU

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

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

prosit
Ed Schwellenbach

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

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

a hot toddy
with a big cognac
his poor head

drink a hot toddy
and then take to your bed
does your head spin

Geert Verbeke

Read more haiku of Geert here:
http://happyhaiku.blogspot.com/2004/01/friends-geert-verbeke.html

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Related words


***** Frozen Drinks
kigo for Summer

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



***** Iced Tea and Coffee

***** Black Tea and Coffe from Kenya


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


WASHOKU : Shiru 汁 ... Soups Suppen


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SPRING DRINKS ... SAIJIKI

SUMMER DRINKS ... SAIJIKI

AUTUMN DRINKS ... SAIJIKI


DRINKS SAIJIKI ... TOP


Check the WKD LIST of
. HUMANITY and Winter Kigo


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[ . BACK to WORLDKIGO . TOP . ]

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Cha Tea Tee Chai

[ . BACK to WORLDKIGO TOP . ]
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Tea (cha)

Various types of tea are consumed in Japan.


Hand-made tea is best !



Bancha ばん‐ちゃ(番茶) coarse tea, with a slightly smoky flavor
. . . CLICK here for Photos !
番茶も出花
Even a plain girl is pretty when she is young [sixteen].
Bancha; einfacher grüner Tee


Ganjincha, Ganjin cha 鑑真茶 "Ganjin tea"
brought from the priest Ganjin to Yamato . 大和茶粥の茶
Ganjin 鑒真 or 鑑真
The tea is used to prepare "yamato no chagayu" rice gruel with green Yamato tea.
Its base are roasted soy beans, wheat grains, hoojichaほうじ茶, hatomugi はと麦 , persimmon leaves and other ingredients.
. . . CLICK here for Photos 大和茶粥 !



Genmaicha げんまいちゃ(玄米茶) treen tea, mixture with whole rice grains
. . . CLICK here for Photos !
mit geröstetem Naturreis gemischter grüner Tee


Gyokuro ぎょくろ(玉露) green tea of the highest quality
. . . CLICK here for Photos !


Hojija, hoojicha ほうじちゃ(焙じ茶) roasted (low-grade) green tea
. . . CLICK here for Photos !
gerösteter Tee


Irima cha 入間茶 Green tea from Irima
埼玉県入間市 , Saitama prefecture

This large area provides more than 50 percent of all the green tea of Japan. They pick first tea by hand and have also varies types of machinery to cut the tea during harvest time.




kancha 寒茶 tea harvested in the cold Tokushima


Kocha, koocha 紅茶　black tea
lit. "red tea"
. . . CLICK here for Photos !


Konbucha, kombucha　昆布茶　pulverized konbu seaweeds
. . . CLICK here for Photos !


Konacha こな‐ちゃ(粉茶) powdered tea
.... kocha こちゃ
often eaten with sushi, as a palate cleanser.
Pulvertee

Kukicha くきちゃ(茎茶) made from twigs and some leaves. quite adstringent.
. . . CLICK here for Photos !
Grober Tee aus Stängeln und Blattrippen


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Macha, matcha　抹茶（まっちゃ）
powder from green tea leaves, for the tea ceremony.
green tea powder
Used to flavor icecream, cakes and other sweets.
. . . CLICK here for Photos !
grüner Pulvertee

- quote -
‘Matcha’ gets remake in U.S. market
by Christine Armario - April 2015 - Japan Times -
More than a thousand years ago, Buddhist monks in Japan began a daily ritual of grinding green tea leaves into powder, mixing it into hot water with a bamboo whisk, then sharing the tea from a single cup.
Today
matcha in the U.S. is considerably less monastic. It’s being blended into lattes, dusted onto cheesecakes, mixed into chocolate, even infused in bourbon. . . .
Chefs are mixing matcha with grains, using it in toppings for Bundt cakes, and mixing it into cocktails, adding a punch of opulent green color along with a cool, mellow taste to playful culinary combinations.
Teavana President Annie Young-Scrivner even uses matcha as a beauty mask.
. . . “Japan respects the traditional tea ceremony,”
said Rona Tison, a senior vice president with Ito En, one of the world’s largest green tea distributors. “But they are becoming Westernized as well.”
. . . more
- source : Japan Times

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Mugicha 麦茶　むぎちゃ Barley tea, usually drunk in summer.
. . . CLICK here for Photos !
Gerstentee

In Edo it was called "Mugiyu 麦湯" and drunk warm.
CLICK here for PHOTOS !
It was best in summer just after the harvest in may and june. The smell of freshly roasted grains is appetizing and even now there are a few shops in Tokyo who roast it.
marutsubu mugicha 丸粒麦茶
tsubumai 粒米

vendor of hot mugicha
source : kagome co.



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ochiya 御知家 o-cha
Two boxes or other containers with bancha as a wedding present in Kyushu.
The tree for a bancha plant can only be replanted once, nido to denai, does not go away for a second try, therefore auspicious in Kyushu.
Once a couple is married, it is called
"tea has been poored" お茶が入った (o-cha ga haitta).



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Sencha せんちゃ(煎茶) gren tea of medium-high quality. Served to guests and in restaurants.
. . . CLICK here for Photos !
Grüner Tee mittlerer Qualität


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Ujicha, Uji-cha 宇治茶 tea from Uji (near Kyoto)
. . . CLICK here for Photos !
Already used by Sen no Rikyu for his tea ceremony.


Shogun Ashikaga Yoshimitsu (1358–1408) promoted cultivation of green tea in the Uji area. Since that time Uji has been an important production and distribution center of superior quality green tea. Tsuen tea has been served since 1160 and is still sold in what is the oldest tea shop in Japan, and possibly the world--the Tsuen tea shop 通圓茶屋（つうえんちゃや）.
The Byōdō-in, Byodo-In 平等院 with its Amida (Phoenix) Hall built in 1053, in Uji.
©　More in the WIKIPEDIA !


koori uji 氷宇治（こおりうじ）Uji tea on shaved ice
kigo for all summer


Uji macha chokoreeto 宇治抹茶チョコレート
Sweets from green Uji Tea with Chocolate

chanoki ningyoo 茶の木人形 dolls carved from the tea tree
Uji Ningyoo 宇治人形, dolls from Uji




post box in Uji, in the form of an old tea caddy



At the temple Butsuryu-Ji (Butsuryuuji 仏隆寺（ぶつりゅうじ）in Uda, there is the oldest stone mortar to grind tea leaves to powder, brought by Kobo Daishi (Kukai) from China. The temple was founded by his disciple Kenne in 850. Kukai had gotten the millstone it from Emperor Tokuso 徳宗皇帝 (742 - 805). There is a kirin animal decorating one side of the millstone. The millstone was once thrown on the stone floor and broke a bit from the side, this war repaired later with pure gold, and the millstone called "Golden Millstone kin no cha-usu 金の茶臼.



Kobo Daishi also brought tea plants, which grow here.

chausu, cha-usu 茶臼 millstone for grinding tea leaves


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Nihoncha Instructor Association
日本茶インストラクター協会

Nihoncha Instructor (or Japanese Tea Instructor) is a certification program offered by Nihoncha Instructor Association in Japan to help promote education and consumption of Japanese Tea. This program is rather standardised teaching the most popular Japanese green tea. Sencha is most commonly studied and many of the regional differences are standardised to teach one basic method. It is a good starting point for instructors to begin their career as tea professionals, and also getting general public more deeply interested in Japanese green tea so that they start to explore different types and regions.

The Nihoncha Instructor Exam is comprised of 10 chapters, which come from Nihoncha Instructor Textbook.

1-History of Tea (mostly in Japan and China, some European history),
2-Tea Cultivation,
3-Tea Processing,
4-Other uses of Tea,
5-Chemistry of Tea,
6-Tea Preparation,
7-Health Benefit,
8-Business and Distribution of Tea,
9-Quality Examination and Judging,
10-Instruction Techniques

Currently these programs are only offered in Japanese.

http://www.nihoncha-inst.com/



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Cha and Cha no Yu / TEA, the Way of Tea
Tea Ceremony Saijiki
茶道の歳時記　


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Green tea is a popular beverage in Japan, and many people consume green tea on a daily basis. It's said that green tea was introduced to Japan in the 8th century by Buddhist monks who came back from China. Nowadays, green tea leaves are grown in many regions, including Shizuoka, Kyoto, Fukuoka, Saitama, and lots more. Especially, Uji-cha produced in Kyoto Uji region is well-known as a high grade green tea. Also, Uji region is a popular tourist destination as Ujigami Shrine and Uji Byodoin Temple are inscribed on UNESCO's World Heritage List. If you have a plan to visit Kyoto, here is a suggested itenerary to enjoy green tea.

more

Japanese tea is called o-cha and is referred to green tea. Green tea is one of the most popular beverages in Japan. Green tea harvest starts around May 1 every year in Japan. Green tea farms are filled with bright green tea leaves. Shizuoka prefecture produces most of the green tea in Japan. You can see many green tea farms around the area.

Tea leaves are steamed, dried, rolled, and blended at tea processing factory. There are many varieties of green tea. Gyokuro is the most superior green tea which has sweet flavor. As it is grown, it is protected from direct sunlight. Sencha is the most common green tea. It is raised without cover for the sun. Maccha is made by grounding steamed dried tea leaves into powder with a stone mortar. It is used for tea ceremonies. Houjicha is made by roasting the leaves. It contains little caffein or tannin. Bancha is rough tea. It is made from lower grade tea leaves and is inexpensive.

When brewing green tea, we put tea leaves in a teapot called Kyusu and pour hot water in it. Then, tea is served in an individual cup called Yunomi which has no handles. If you are visiting someone's house or business in Japan, you will probably be offered a cup of green tea. Also, Japanese restaurants serve green tea free of charge. When you drink Japanese tea, hold the yunomi cup with one hand and put the other hand at the bottom of the cup. Please remember that green tea is drunk hot and without sugar or cream.

and more !
source : gojapan.about.com / Shizuko Mishima


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. kuwa cha , kuwacha 桑茶 mulberry tea
kuwa no hacha 桑の葉 茶 tea from mulberry leaves

The leaves are later prepared as a kind of tsukudani and eaten, over a bowl of white rice.
. . . . . and
mulberry sake 桑酒 kuwazake , kuwashu
Made from mulberries. "Mulberry wine".
Another medicine type is also made with the bark and roots of the tree.



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. Saga Tenno 嵯峨天皇 (786–842) 　
According to legend,he was the first Japanese emperor to drink tea.
He was a great sponsor of Kukai Kobo Daishi.





Sakuracha, sakura-cha 桜茶 cherryblossom tea


Kirschblütentee

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Tea Poetry
The first and ONLY poetry book on the subject of tea. Included are poems from around the world and from the third through the twenty-first centuries. Compiled by TEA's editor Pearl Dexter.

TEA a magazine
A consumer quarterly magazine all about tea, both as a beverage and for its cultural significance in art, music, literature, history, and society.
source : teamag.com/


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Worldwide use


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Things found on the way

Japanese Tea Culture
(External LINKS)
Bancha (coarse tea) tells history of tea culture in Japan
Tea of Hachijuhachiya (88th night)
Awabancha & Goishicha in Tosa prefecture
Furicha
Botebote cha from Izumo region
Tea- For eating powdered grain
Chashi and Hands Processing of Making Tea
Origin of Ochazuke
The origin of "tea color"
Chakiribushi
"Ocha no ko saisai"-That's piece of cake
"Ocha wo nigosu"
Where the song "Zuizuizukkorobashi" came from?
Lucky tea of the New Year
Marriage and Tea
Funeral and Tea
Chado and Chaya


source : 　World Green Tea Association / www.o-cha.net


Reference : 日本各地の銘茶
Washoku Library

Akaishi meicha 赤石銘茶 あかいしめいちゃ
Asamiyacha 朝宮茶 あさみやちゃ, Shiga

Asahina gyokuro 朝比奈玉露 あさひなぎょくろ, Okabe County, Shizuoka pref.
The gyokuro leaves are carefully protected from direct sunlight by using straw or synthetic fibers. Compared to tea leaves grown in the open air, gyokuro leaves have a certain gloss and they are succulent, as well as supple and aromatic.

Ashikubocha 足久保茶 あしくぼちゃ, Shizuoka
Iinancha 飯南茶 いいなんちゃ, Mie
Ibicha 揖斐茶 いびちゃ, Gifu
Irokawacha 色川茶 いろかわちゃ, Nara
Inbicha 因尾茶 いんびちゃ, Oita
Ureshinocha 嬉野茶 うれしのちゃ, Saga
Eicha 頴娃茶 えいちゃ,Kagoshima
Oodaicha 大台茶 おおだいちゃ, Mie
Okukujicha 奥久慈茶 おくくじちゃ, Ibaragi
Kaoruhadacha 香肌茶 かおるはだちゃ, Mie
Kameyamacha 亀山茶 かめやまちゃ, Mie
Kumacha 久万茶 くまちゃ, Ehime
Kesencha 気仙茶 けせんちゃ, Iwate
Sarushimacha 猿島茶 さしまちゃ , Ibaraki
Shirakawacha 白川茶 しらかわちゃ,Gifu
Shinguucha 新宮茶 しんぐうちゃ, Ehime
Shinshirocha 新城茶 しんしろちゃ, Aichi
Suizawacha 水沢茶 すいざわちゃ, Mie
Suzukacha 鈴鹿茶 すずかちゃ, Mie
Sechiharacha 世知原茶 せちはらちゃ, Saga/Nagasaki
Senreicha 仙霊茶 せんれいちゃ, Hyogo
Takasecha 高瀬茶 たかせちゃ, Kagawa, Yamaguchi
Takemacha 岳間茶 たけまちゃ, Kumamoto
Tanbacha 丹波茶たんばちゃ, Hyogo
Chirancha 知覧茶 ちらんちゃ, Nara
Tsuchiyamacha 土山茶 つちやまちゃ, Shiga
Tosacha 土佐茶 とさちゃ, Kochi
Furuuchicha, Furu-uchi cha 古内茶ふるうちちゃ, Ibaragi
Higocha 肥後茶 ひごちゃ, Kyushu
Boochoocha 防長茶 ぼうちょうちゃ, Yamaguchi
Mandokorocha 政所茶 まんどころちゃ, Shiga
Mikawacha 三河茶 みかわちゃ, Aichi
Miyako no joocha 都城茶 みやこのじょうちゃ, Miyazaki
Mooshicha 母子茶 もうしちゃ, Hyogo
Monouchi cha 桃生茶 ものうちゃ, Miyagi, Ishimaki
Yabakeicha 耶馬溪茶 やばけいちゃ, Oita
Yabecha 矢部茶 やべちゃ, Kumamoto
Yamatocha 大和茶 やまとちゃ, Nara
Wataraicha 度会茶 わたらいちゃ, Mie
Wazukacha 和束茶 わづかちゃ, Kyoto



Nishiocha, Nishi-O cha 西尾茶 (にしおちゃ)
Nishio, Aichi
Japan’s highest quality tea leaves come from the town of Nishio, an historic tea cultivating region since the 1200s. Nishio’s idyllic climate, fresh river water, fertile soil and remoteness from major urban development foster tea leaves that are more resiliently green and nutrient than those found in any other region of Japan. Its quality is such that Nishio Matcha now represents over 60% of all Matcha sold in Japan.
The tea ceremony is very much alive in this town and children practise it at school.

The green tea is ground with stone mortars, which are driven by electical devices. Each mortar produces little tea, so more than 500 are working in one big room
The stone mortars have to be cut and cared fore by special stone masons of the ara.



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. WASHOKU
Eco Products
Itoen, a Tea company 伊藤園 / 伊東園
Makes insoles for shoes out of the left-over tealeaves !
They are deodorizing and antibacterial in a natural way.



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. sanbai no o-cha 三杯のお茶 / 三献茶
Three cups of tea and Ishida Mitsunari 石田三成 　




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HAIKU



茶の花に隠んぼする雀哉
cha no hana ni kakurenbo suru suzume kana

playing hide-and-seek
in tea blossoms ...
sparrows


川霧のまくしかけたり茶つみ唄
kawa kiri no makushikaketari cha tsumi uta

in the river fog
a boistrous noise...
tea-picking song



ぶつぶつと大念仏でつむ茶哉
butsu-butsu to oonembutsu de tsumu cha kana

grumbling praise
to Amida Buddha...
tea picker

Kobayashi Issa
Tr. David Lanoue


cha no hana 茶の花 (ちゃのはな) tea blossoms
kigo for early winter

chatsumi uta 茶つみ唄 song of the tea pickers
kigo for late spring


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木隠れて茶摘みも聞くやほととぎす
kogakurete chatsumi mo kiku ya hototogisu

hidden by the shrubs
do the tea pickers hear it too?
this hototogisu
Tr. Gabi Greve


Written on the 8th day of the 5th lunar month 1694
元禄7年5月8日

Basho had spent a night at the home of Kashiwagi Soryuu 柏木素竜 (? - 1716).
Basho wrote this most probably as a response to a poem by Soryu, and described this scene from his memory of the tea plantatios of Suruga.
The ladies picking tea are coming in and out of the tea shrubs, while the hototogisu is singing his song.

. WKD : hototogisu ホトトギス, 時鳥 .
Little Cuckoo, Cuculus poliocephalis


hidden in the bushes,
do the tea-pickers too hear it?
cuckoo
Tr. Barnhill


hidden in the bushes
tea-pickers listen too -
the mountain cuckoo
Tr. John Carley (fb)


Hiding itself among the trees
Tea pickers also hear its call?
A little cuckoo.
Tr. Nelson / Saito



. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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autumn is coming -
the red and green
of Japan

. LOOK HERE ! .


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Related words

Chocolate with green powered macha tea 抹茶チョコレート

chanoki ningyoo 茶の木人形 dolls carved from the tea tree

aroe cha アロエお茶 aloe tea from Aloe vera


***** WASHOKU : DRINKS SAIJIKI


***** . Matsuo Basho 松尾芭蕉 - Archives of the WKD .
Drinking Tea with Basho


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