Saga prefecture

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



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

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

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

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

Agriculture, forestry, and coastal fisheries form a large portion of the prefectural economy. Regional agricultural specialties include Saga beef, onions, and strawberries.
The prefecture is the largest producer of mochigome (sticky rice) and
greenhouse mandarin oranges in Japan.
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The Ariake Sea (有明海, Ariake-kai)
is a body of salt water surrounded by Fukuoka, Saga, Nagasaki, and Kumamoto Prefectures, all of which lie on the island of Kyūshū in Japan. It is the largest bay in Kyūshū. Its deepest point is only about 50 m deep, and extreme tides exceed 6 m. It is used for aquaculture, with nori being a major product. Various species of fauna including mudskipper (mutsugoro), Pen shell (Atrina pectinata), and fiddler crab live in the Ariake Sea. In autumn, there will be red-grass along the sea shore. Recent years have brought increasing pollution, with resultant red tide. Isahaya Bay is a branch of the Ariake Sea.
Across the Amakusa Islands lies the Yatsushiro Sea.

Many harbors are located on the coast. Among them are Misumi (in the city of Uki, Kumamoto Prefecture), Shimabara (Shimabara, Nagasaki), Taira (Unzen, Nagasaki), Nagasu (Kumamoto), Kumamoto (Kumamoto) , Miike (Omuta, Fukuoka), Kuchinotsu (Minamishimabara, Nagasaki), and Oniike (Amakusa, Kumamoto).
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Ariake ryoori 有明料理
Cuisine of products from the Ariake-kai sea
The Ariake sea and flatlands are rich in nutritients and rivers carry more nutritients from the mountains to the sea. The mix of fresh water and sea water is good for many kinds of seafood. The tide changes the sea level about 6 meters.
This food is served often in the town of Saga.
. . . CLICK here for Photos !


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


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


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


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


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



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


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


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


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



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


Kanzaki soomen 神埼そうめん(神崎素麺) somen noodles from Kanzaki
They are prepared with the fresh water from rivers from the mountain area of Sefuri 脊振. They are quite chewy, but smooth. You can enjoy them cold in summer and hot in winter.
. . . CLICK here for Photos !



kuri okowa 栗おこわ mochigome rice with sweet chestnuts
A necessary meal for chrysanthemum festivities on the ninth of september, the double 9 day, in the local dialect called Okunchi おくんち【御九日】 . In Arita, this is celebrated on the 9th of October


marubooro 佐賀まるぼうろ sweet round cookies
The most important sweet of the area, introduced by the "Western barbarians" from Holland to Nagasaki, more than 300 years ago. Now these cakes are made with honey and eggs and baking powser to make them softer.
. . . CLICK here for Photos !



Matsuura zuke, Matsuurazuke 松浦漬け
whale pickles from Matsuura
The cartilage of the lower jaw of a whale (kaburabone かぶら骨) is watered for a long time, until all the fat is gone and then pickled in sweetened rice bran. This delicacy is counted as one of the five best in Japan 日本珍味五種.

It is sold in cans or containers from Arita porcellain that look like water goblins (kappa 河童)
. . . CLICK here for Photos !


mutsugoroo むつごろう 　/ むつ五郎 haze-type mudskipper of the wetlands
This animal is prepared as food in various ways.
mutsugoro no kabayaki むつごろう蒲焼 grilled on charcoal
Eaten from May to September.
Also as sashimi or simmered in sweetened soy sauce.


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


nori 佐賀のり / 佐賀海苔 Saga Nori Laver. seaweed
from the Ariakekai Sea, which is rich in nutritients and rivers carry more nutritients from the mountains to the sea. The mix of fresh water and sea water is good for growing these nori. Since the tide changes the sea level about 6 meters, they also absorb a lot of sunight to give them extra sweetness.
. . . CLICK here for Photos !
..... yakinori aisu 焼きのりアイス icecream with roasted nori flavor
. . . CLICK here for Photos !




Ogi koi 小城　鯉 carp from Ogi town
Near the Falls of Kiyomizu are many restaurants to serve them as sashimi or in miso soup, since the meat does not have a raw taste to it.
The fish grow in the clear rivers of the Tenzan mountains nearby.
. . . CLICK here for Photos of the waterfall and fish dishes!


Ogi yookan 小城羊羹 (おぎようかん）bean jelly from Ogi
also called sakura yookan. Some green powdered tea is added to the mix of sweet bean paste and kanten jelly.
Even the warlord and later regend of Japan, Toyotomi Hideyoshi is said to have liked this.
. . . CLICK here for Photos !



Sagagyuu 佐賀牛 beef from Saga
One of the best in Japan. Cattle grazes in the mild climate of the area, with plenty of fresh water and clean air. It has a sweet taste.
. . . CLICK here for Photos !


sazae さざえ【栄螺】 turban shells
Best grilled, near Cape Hado. They taste slightly salty and of the soy sauce grilled with them. 波戸岬サザエ
from Chinzei town, Karatsu
. . . CLICK here for Photos !


shishirian raisu シシリアンライス Sicilian rice
served on a plate, decorated with mayonnaise, eaten with chopsticks
. . . CLICK here for Photos !


shooro manjuu 松露饅頭 (しょうろうまんじゅう) round Manju cakes
"like shoro mushrooms (truffles) that grow on the trees of Niji na Matsubara 虹の松原 in spring and autumn". The cakes are filled with sweet bean paste, outside is castella cake. They are about 3 to 4 cm in diameter.
Speciality of Karatsu 唐津市.
shooroo ショウロ Rhizopogon rubescens
. . . CLICK here for Photos !



Suko sushi 須古寿司 from Suko town
Suko Town, Kishima island 杵島（きしま）郡白石（しろいし）
The area is famous for its rice planting, since more than 500 years Sushi is made. Especially mutsugoro and other seafood from Ariakekai are used. Also shiitake mushrooms, eggs, goboo, Narazuke pickles, red pickled ginger and mountain vegetables are used to bring sea and mountain on one box sushi (oshi sushi). It is thus very colorful and often also made for festivities. The villagers make it in memory of a former daimyo, who helped them inprove the rice plants of the area.
. . . CLICK here for Photos !


Takesaki kani, Takezakigani 竹崎蟹 crab from Takesaki town
aogani アオガニ "blue crab" Callinectes sapidus
They are as large as 30 cm. Females are better in winter, the males in summer.
They are boiled in seawater 茹で竹崎蟹 to enjoy their natural taste.
koorazake, koora sake 甲羅酒 hot ricewine in the crab shell
. . . CLICK here for Photos !

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toofu 豆腐 bean curd
Saga is famous for its various bean curds.

. . . . . godoofu ごどうふ tofu made with kuzu vines
It is like a pudding with a shining surface and taste of rice.
from Arita 有田名物, often served in a beautiful pot of Arita pottery.
. . . CLICK here for Photos !


. . . . . ishiwaridoofu - ishiwari toofu 石割豆腐 ishiwaridofu, ishiwari-dofu "tofu that can split a stone"
"stone breaking tofu"
from Kashiwajima island 神集島, near Karatsu
It is very hard and quite salty. The amount of eight normal portions of tofu are used for one serving.
Toyotomi Hideyoshi brought this preparation back from his war excursion to the Korean peninsula in the 16th century and is alive to our day.
. . . CLICK here for Photos !




. . . . . zarudoofu ザル豆腐 / ざる豆腐 tofu in a bamboo basket
This tofu is made without soaking the beans in water, so it has the natural flavor of the soy beans.
from Karatsu 唐津

see also below, Ureshino Onsen Tofu

. Saga Tofu from Kyoto　嵯峨豆腐


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Ureshino cha うれしのお茶 / 嬉野茶 tea from Ureshino
Green tea and black tea are produced, since it was introduced by the Ming-Chinese in 1504. The original tea is roasted in a metal container or kettle.
Some say this was the origin of tea production in Japan.
Also used to flavor soft ice and other regional sweets.
. . . CLICK here for Photos !


Ureshino Onsen Tofu　嬉野温泉豆腐 tofu with hot spring water
Onsen water is used to make this delightful local dish. The alkaline in the water makes the bean curd in the tofu soft and mellow when it is heated in ceramic pots. Onsen tofu is traditionally served with condiments such as green onion, ginger, and sesame paste to taste.
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warasubo 藁素坊 (ワラスボ) green eel goby
Taenioides rubicundus
ワラスボ（藁苞）
Odontamblyopus lacepedii
from Ariakekai. sometimes also called subo スボ、jinkichi ジンキチ or even mutsugoroo ムツゴロウ.
His strange outlook with sharp teeth made him a model for ALIEN.
His flesh is rather tasty. Raw as sashimi, or boiled or grilled with miso. Also dried. A good friend for the sake drinker.
. . . CLICK here for Photos !


Yobuko ika よぶこイカ / 呼子（よぶこ）squid from Yobuko town
near Karatsu town. The squid is almost transparent when served fresh as sashimi. Other parts are eaten as tempura.
The port of Yobuko is famous for its rich fish grounds nearby and fresh fish.
. . . CLICK here for Photos !

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Yoshinogari 吉野ケ里
In Memory of Queen Himiko


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


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

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

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


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Worldwide use


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Things found on the way

Delicacies from Saga
- source : www.asobo-saga.jp/lang/english

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HAIKU and SENRYU

aki no tabi Ariakekai no umi no sachi

travelling in autumn -
the good seafood from
Ariakekai sea

Nakayama Hanako, October 2004


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むつ五郎むつ十郎の泥試合
mutsugoroo mutsujuuroo no doro shiai

mudskipper five
and mudskipper ten
fight in the mud

Mutsugoro
und Mutsujuro
machen eine Schlammschlacht

Awano Seiho 阿波野青畝 (1899 - 1992

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

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仏滅の晴天を呼ぶむつ五郎
butsumetsu no seiten o yobu mutsugoroo

bringing fine weather
for Buddha's death day -
Mutsugoro

Nagajima Tenseki 永島転石

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


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Related words

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

***** WASHOKU : Regional Japanese Dishes


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



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

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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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Hiroshima prefecture

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Hiroshima Prefecture



Hiroshima Prefecture (広島県, Hiroshima-ken) is a prefecture of Japan located in the Chūgoku region on Honshū island. The capital is the city of Hiroshima.

The area around Hiroshima, formerly divided into Bingo and Aki provinces, has been a center of trade and culture since the beginning of Japan's recorded history. Hiroshima is a traditional center of the Chūgoku region and was the seat of the Mori clan until the Battle of Sekigahara.

Hiroshima is home to two UNESCO World Heritage sites:

the Atomic Dome in Hiroshima, one of the few remnants of prewar Hiroshima following the atomic bombing in 1945;
Itsukushima Shrine in Miyajima, famed for filling with water and appearing to "float" during high tide.

The sheltered nature of the Inland Sea makes Hiroshima's climate very mild.

Hiroshima's main industries include automobiles (Mazda is headquartered in Hiroshima Prefecture) and shipbuilding (Kure was one of the main naval bases of the Imperial Japanese Navy and remains a major commercial yard).
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WASHOKU - Sweets from Hiroshima


Local dishes from Hiroshima 広島の郷土料理

anago 穴子　/ 海鰻　conger eel is a speciality of the warmer waters of Western Japan.

anago meshi あなごめし
Since more than 100 years a station lunchbox at Miyajima.



anago あなご (穴子)
anago sashimi アナゴ刺身 sashimi from conger eel
with the fish still alive . 穴子の刺身
. . . CLICK here for Photos !
Meeraal, “Kind der Höhle”. sea eel

. Yahata-maki 八幡巻き anago roll .

. densuke anago でんすけ穴子 . - Hyogo

. Pike conger eel (hamo) .

. unagi うなぎ /　鰻 と伝説 Legends about the eel .

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awabitake あわび茸 / あわびたけ "awabi mushroom"
abalone mushroom
Pleurotus cystidiosus (abalone)
A white mushroom with a large hat, grown in special dark houses.
It is quite expensive, but now can be grown all year round and the local restaurants use it for specialities.
It tastes chewy like an abalone. Eaten as steak in European style with special sauce.
. . . CLICK here for Photos !




bataa keeki バターケーキ　 butter cake
a kind of castella cake. From Nagasakidoo shop


bishonabe, bisho nabe 美酒鍋（びしょなべ）hodgepodge with sake only
From Saijo Town 東広島・西条. bisho nabe びしょ鍋
Sake is made in this area. For the hodgepodge, the ingredients are only simmered in the rice wine. The workers in a sake factory were called "bisho" (from the sound of splashing water, bisho bisho ビショビショ. For the Chinese characters, the present version was then choosen for more effect, meaning "Beautiful Ricewine".
When heated, the alcohol part of the sake blows off and only the good flavor remains with the food.
All kinds of seasonal vegetables, Tofu, Konnyaku, pork, chicken and some salt are used. Bits of garlic can be used too. For the rest an egg can be used to make some ojiya rice gruel with the broth.
Especially eaten for the "Sake Festival" in Yokkaichi.
. . . CLICK here for Photos !




gansu がんす
a kind of thin cotelette made from ground fish meat
. . . CLICK here for Photos !
魚のすり身の揚げ物
gansu don がんす丼 gansu on a bowl of rice
gansu manjuu がんす饅頭
gansu doonatsu がんす　ドーナツ doughnuts with gansu
. . . CLICK here for Photos !

がんす頑次郎


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hamakonabe, hamako nabe 浜子鍋
hodgepodge for the "beach children"
hamako is the old name for the workers in the salt fields of the islands off Onomachi, Ikuchijima, Setoda 生口島/瀬戸田(いくちじま/せとだ). The island was formerly used by the priates of Murakami suigun 村上水軍 and a nabe in their honor is also served here and on Innoshima (In no shima 因島(いんのしま)).
Made with miso taste and fresh seafood and vegetables of the season.
CLICK here for PHOTOS !

. Murakami Suigun Nabe 村上水軍鍋　 .




hassaku daifuku はっさく大福
sweet dumplings with a hassaku orange inside
. . . CLICK here for Photos !



igisudoofu, igisu tofu いぎす豆腐 tofu with igisu red seaweed
WASHOKU : igisu dishes
. . . CLICK here for Photos !



Iwashi 鰯 (いわし) sardines KIGO List and FOOD
koiwashi 小いわし "small sardines", Japanese anchovy
speciality of the town

iwashi no atama yaki イワシの頭焼き (yakigashi 焼嗅がし)
At the Sumiyoshi shrine 住吉神社 in Hiroshima

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kaki no dotenabe かきの土手鍋　/ 牡蠣の土手鍋
oyster hodgepodge
with a salt rim
. . . CLICK here for Photos !


kaki shigureni かきしぐれ煮 sweetly simmered oysters
牡蠣の時雨煮
. . . CLICK here for Photos !



Kure reimen 呉冷麺 cold noodles from Kure
Slightly flat, cold Chinese soba noodles, a shrimp, two slices of chashu meat, half an egg. Then a special vinegar/red hot pepper sauce is poored over the noodles.
CLICK here for PHOTOS !


kurodai miso くろだい味噌 / 黒鯛味噌/ 黒鯛みそ
miso paste with black tai fish
black sea bream, Acanthopagrus schlegeli is a speciality of the area.
. . . CLICK here for Photos !
. . . CLICK here for other black sea bream food Photos !

tai-aji chirimen 鯛味ちりめん
small white fish simmerd with tai broth


nejiripan, nejiri pan ねじりパン "twisted bread"
From Mukojima Island 向島 off Onomichi
The baker can make it with a whiff of his hand.
It is of course also made in other parts of Japan, with various flavours, like chocolate or brown sugar.
. . . CLICK here for Photos !
chokochippu nejiri pan チョコチップのねじりパン




nikujaga 肉じゃが "meat and potatoes"
The meat is usually beef.
from Kure city
The town of Kure is one of the originagors of this dish, together with Maizuru.
Toogoo Heihachiro of the Marine is said to have introduced this dish to the mariners after eating it in Europe.
In Kure, they do not use water but may queen potatoes, beef, shirataki noodles and onions.
If you add also carrots and green peas, it is no longer nikujaga from Kure city.

The city of Kure is also lately trying to introduce the Marine gourmet, kaigun gurume　海軍グルメ, giving some dishes the names of the ships which were most famous for this dish.
CLICK here for photos 　!



oikawa おいかわ oikawa-fish
a kind of yamabe ヤマベ（山女魚）, family of koi carps.
. . . CLICK here for Photos !



okonomiyaki お好み焼き "Japanese pizza", Japanese omelett
Hiroshima style, eaten with spatula.
In Hiroshima, the ingredients are layered rather than mixed together. The layers are typically batter, cabbage, pork, and optional items such as squid, octopus, and cheese. Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce. The amount of cabbage used is usually 3 to 4 times the amount used in the more common Osaka style. It starts out piled very high and is pushed down as the cabbage cooks. The order of the layers may vary slightly depending on the chef's style and preference, and ingredients will vary depending on the preference of the customer. People from Hiroshima claim that this is the correct way to make okonomiyaki. This style is also called Hiroshima-yaki or Hiroshima-okonomi.
©　More in the WIKIPEDIA !


.
Okonomi-yaki お好み焼き "Japanese Pizza" .


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otafuku おたふく/ オタフク/ 阿多福 / お多福
This face is also called "O-Kame san"
Otafuku are broad horse beans 多福豆.

It is also a brand name for sauces produced in Hiroshima, オタフクソース.
They put the sauce on many things, fried rice and okonomiyaki, even on sushi.
. . . CLICK here for Photos !

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remon レモン lemons
grown mostly in Hiroshima.
lemonade, drunk hot or cold

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sanzoku musubi 山賊むすび "onigiri for pirates"
They are rather big. Often stuffed with chicken, plums, salmon and kombu kelp.



seirosushi, seiro sushi せいろすし/ せいろ寿司
From Onomichi, made since 1832. Broiled eel placed in laquer boxes and steamed for 4 minutes and let stand for 10 minutes before eating.
From 宮徳 restaurant.
. . . CLICK here for Photos !




. Shamoji Bento しゃもじ 弁当 lunch box .
from Miyajima


yonakigai　夜鳴貝　"mussle which cries at night"
It is hit with a hammer to spit the shell, then eaten raw as a great delicacy.

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wani ryoori わに料理 dishes with shark meat
In the mountainous regions of Northern Hiroshima prefecture, north of Miyoshi 三次, the farmers could only eat shark in winter times, because it kept during the transportation on horseback to their area.
The fish comes from the Sea of Japan, mostly mookasame or nezumisame もうか鮫（ねずみ鮫）.
It was transported along with the silver along the "Silver Road" (シルバーロードー）from Iwami Ginzan.
Iwami Ginzan Kaidoo 石見銀山街道 -
Silberstrasse von Iwami
. Iwami Ginzan 石見銀山　Old Silver Mines at Iwami .

wani no sashimi わにの刺身, 鮫 shark sashimi
also a speciality of Shimane prefecture.

the meat is also chopped finely and prepared as some kind of soft hamburger or mixed into a vegetable burger. Now in our modern times the villagers are proud to revive this kind of food of their ancestors.
Shark 鮫 (さめ) same Haifisch



yuppe 湯ッペ soup with local vegetables.
The vegetables harvested in autumn, like potatoes and radish, are kept in the earth under snow. Then in winter they are used for a hot soup. YU..PPE, YU means warm.
Speciality of the mountain regions close to Shimane, where a lot of snow is falling in winter.



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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Hiroshima Folk Toys .
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#hiroshima

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WAGASHI SWEETS Saijiki

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WAGASHI SAIJIKI -

Sweets from Japan


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Have a cup of green tea while
you explore the many LINKs of this saijiki.
Take your time !




Please use your own browser to find a word !

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The love of the Japanese for sweets goes way back to the Heian period, where they were mostly made of fruits and bean paste and called fruit (kudamono くだもの). Their origin was mainland China, so they were also called "Chinese cakes" 唐菓子.
Manju 饅頭, buns with a sweet inside, were also introduced from China.

With the appearance of white sugar during the Meiji period, sweet making became easier, with colored sugar pastes to form the most delicate little cakes.
Contrary to Western sweets, milk, butter and cream are not used for wagashi.

Many Japanese sweets are prepared for each season, to be served at the tea ceremony or other ocasions by the learned people of Japan. Most names of these cakes allude to poetry、famous people or historic events.

Some cakes look simple on the outside but when you cut them, there is a colorful work or art made of various colored sugar pastes.
Hoorai 蓬莱 with a colorful inside , named after a place in China where the immortals and sges lived. The green symbolizes long life of a pine, the white and red stands for the auspicious plums.



"Bun with Children inside" komochi manju 子持ち饅頭 was served for weddings, wishing for many children. It was plain outside but then, as you see, all the children are inside!
Komochi manju, more photos




source : facebook

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This external LINK will make your mouth water.



Seasonal Sweets from Japan
季節の和菓子

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For the tea ceremony, these sweets are essential. They are then called
tea cakes, chagashi　茶菓子

Quote

Wagashi (Japanese sweets) are usually served before drinking matcha (powdered green tea) during a traditional Chanoyu gathering. Wagashi can also be enjoyed with good quality Japanese steeped green tea (sencha).



Some of the first dry sweets made with sugar came to Japan with the first Portuguese who arrived in the 16th century. During this time tea masters like Sen Rikyu used dried fruits, such as persimmons, and various nuts as an accompaniment to tea. Sugar was very scarce during this period so its use was limited to the upper class and a select group of Kyoto sweet makers. Seasonal sweets began to be made and used by tea masters in Kyoto during this time.

Today in Chanoyu, sweets made from beans and sugar, as well as various rice flours and other starches, are the basic ingredients for traditional wagashi. As the season changes so does the look and taste of the various sweets. During the winter, steamed cakes similar to the Chinese bun, are served. The outside is made from either wheat or rice flour and sugar and the inside from sweet bean paste called an. Zenzai, a sweet bean soup made from adzuki beans, is sometimes served during the colder winter months.

There is a variety of sweets called kinton that are made from filaments of bean paste layered around a ball of bean paste usually made from a different variety of bean. Color is added to the outer bean paste to reflect the feeling of the season. During the spring the colors range from pink, calling attention to the opening blossoms, to green which can show the transition from spring to early summer. Various autumnal colors are used during the fall season. White is a favorite color during the winter to reflect the beauty of snow.

Summer sweets use starches such as kuzu (kudzu), sugar and bean paste and are often served chilled or wrapped in bamboo leaves. Kanten (agar agar) is another popular ingredient for summer sweets that can be chilled.

The host in a Chanoyu gathering usually makes the sweets that will be served. Careful consideration is given to the theme of the gathering and what the guests will enjoy. Eating seasonal wagashi, accompanied by Japanese green tea, is a truly wonderful experience.
© Chanoyu.com

Click HERE to see some more !

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source :　facebook

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In Kyoto, there is one shrine dedicated to the
"Deity of Sweets", deity of candy 菓子の神

. Kaso Jinja 菓祖神社 .
Kasojin 菓祖神 (かそじん) Deity of Sweets

in the compound of Yoshida Jinja 吉田神社内

- - - - - Deities in residence
Tajimamori no Mikoto 田道間守命
Hayashijooin no Mikoto 林浄因命 Hayashijoin


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Wagashi no Hi 　和菓子の日 Wagashi Day
June 16



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Wagashi are sometimes divided into several types as namagashi (“moist” i.e. raw and uncooked confections), higashi (dry confections) and yakigashi (grilled confections), but as most types belong to the category of namagashi, this division is not very useful. And there are also new types as “chilled wagashi!”

- Reference Chagashi -



source :　facebook

Hana-omote (花面) Higashi
Traditional Kyoto wagashi in the shape of Noh masks, Chokyu-do (長久堂) store in Kyoto. Higashi (干菓子 or 乾菓子, dry confectionery).

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an あん 餡 red bean paste
das An; süßes Bohnenmus
. . . koshi-an, こしあん (漉し餡) a smooth puree.
püriertes An; püriertes süßes Bohnenmus
. . . tsubushi-an, つぶしあん (潰し餡 )chunky.
grob püriertes An
. . . sarashi-an, 晒あん powdered
getrocknetes, pulverisiertes Koshian

kanten かんてん (寒天)agar-agar
Agar-Agar; Gelatine aus Rotalgen.

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. haribukku, haribuku, haributsuku 貼仏供（はりぶっく））
sweet Buddhist offerings pasted on a frame .

From temple Ishiyamadera 石山寺, Shiga

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. manjuu 饅頭と伝説 Legends about Manju steamed buns .

manjuu まんじゅう (饅頭) steamed buns
manju buns filled with bean jam

imomanjuu, imo manjuu いもまんじゅう / 芋まんじゅう manju from sweet potatoes
kusaki manjuu 草木まんじゅう Kusaki Manju
WASHOKU : The Origin of Manju ... Hakata, Fukuoka
Chikuho manju 筑豊饅頭

Manju with the faces of Japanese politicians
Aso manjuu with chocolate 麻生まんじゅう
Koizumi manjuu 小泉まんじゅう
Ozawa manjuu おざわまんじゅう, 小沢饅頭
Shinchan manjuu 晋ちゃんまんじゅう

. . . CLICK here for more MANJUU Photos !


kiteki manjuu 汽笛饅頭（きてきまんじゅう） Manju like a ships whistle
From Kagoshima, 姶良郡湧水町. They are made with milk. From the store Kichimatsu 吉松, who also makes ekiben lunchboxes.
. . . CLICK here for Photos !


kurumi manjuu くるみ饅頭　manju with walnuts
. . . CLICK here for Photos !

Daruma Manju だるま饅頭

Manju from the KANTO region

meoto manjuu 夫婦饅頭 manju for a good couple

Ooishi manjuu 大石饅頭 Oishi manju rice cakes
In Memory of Oishi Kuranosuke and the 47 ronin at temple Sengaku-Ji

Traditional Folk Toys : manjuu kui ningyo 饅頭食い人形 Boy eating Manju


der Manjuu
mit süßem Bohnenmus gefüllter gedämpfter Hefekloß
mit Walnuss gefüllt

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. Mochi もち (餅) ricecakes, rice cake of all kinds 　


Dazaifu Umegaemochi 梅がえ餅 / 梅ヶ枝餅 "Plum Branches Mochi"
plum-flavored sweet bean-filled rice cakes
In Memory of Sugawara no Michizane, who loved plum blossoms, and lived in Dazaifu in exile. The shrine Dazaifu Tenmangu 大宰府天満宮 is in his honour and the mochi are sold there.
From Kasanoya かさの家.
. . . CLICK here for Photos !

das Mochi, Reiskuchen


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nanban gashi なんばんがし 南蛮菓子 "sweets from Southern Barbarians"
Kuchen aus westlichen Ländern.



. senbei せんべい (煎餅) rice cracker

Nenga Senbei ... for the New Year 2009, with DARUMA

der Senbei, Reiskräcker, Kräcker aus Reismehl


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External LINKs

Basho Haiku and Japanese Sweets
Nakamura Yoshihide 18th generation of Kikyoya / 桔梗屋伊左衛門


Sweets through the Year
Shogetsudo (shoogetsudoo 松月堂

NHK Bi no Tsubo, Beautiful Things About Sweets, With many photos !


Wagashi - Japanese Traditional Sweets
With a lot of further LINKs.



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Spring


Peony Cakes, Botamochi ぼた餅 牡丹餅,
round rice cakes with sweet beans paste

Read more here:
Botamochi Ceremony, botamochi eshiki
牡丹餅会式（ぼたもちえしき）
Botamochi Cakes and Saint Nichiren and
Botamochi Jizo Bostatu ぼた餅地蔵

Botamochi haiku by Issa


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. camellia rice cakes 椿餅 tsubaki mochi 　
with the green shining leaf of a camellia on top of it


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cherry blossom cookies, cherry blossom rice cakes
Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー


Cherry Blossom Rice Cakes, sakuramochi 桜餅
They are also eaten at the Doll's festival.



Haiku and the　Doll Festival (hina matsuri, Japan)

senshitsu ni hina no hi tote sakuramochi
船室に雛の日とて桜餅

in the ship's cabin
we eat sakuramochi -
it's Doll's Festival

Kyoshi 高浜虚子 (Tr. Gabi Greve)
On his trip to France


MORE
Sweets and Haiku for the Doll Festival


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. Dandelion つづみぐさ sweet tsuzumigusa 　


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Korin Plums (koorin no ume 光琳の梅),
named after the painter Ogata Korin, who painted a most famous screen with red and white plum blossoms.

Sweets For Spring and the New Year
Many examples on this external LINK.

Click HERE to see the famous folding screen !

The Plum and Haiku

Lucky Plum Sweets (fukubai 福梅) More Photos



. Saho-hime 佐保姫 　
Princess of the Spring Wind



Taorizakura (teorizakura) たおりざくら（手折桜）
cherry blossoms broken by hand
. . . CLICK here for Photos !


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norikoboshi こぼし Norikoboshi
This is the name of a camellia tree in the compounds of the temple Todai-Ji in Nara. Its blossoms are red and white mixed 糊こぼし椿.
. . . CLICK here for Photos !
A nearby sweets shop has made some colorful little sweets of this name, sold especially during the spring ceremonies at the hall Nigatsu-Do in the temple compounds.
Lit. "left-overs of glue", which is used to make paper camellia blossoms for the temple festiva.



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Summer

Aozashi 青挿 (あおざし, 青ざし)
"fresh wheat sweets"
A sweet made of parched green wheat flour and twisted like a thread.


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Awayukikan 淡雪羹 あわゆきかん
soft snow white jelly
..... 沫雪羹（あわゆきかん）,泡雪羹（あわゆきかん）
"Lockerer-Schnee-Gelee"
. . . CLICK here for Photos !



Chimaki, Rice cakes for the Boy's festival, 粽 May 5
chimaki 茅巻（ちまき）rice dumpling wrapped in bamboo leaves
chimaki yuu, binding a chimaki 粽結う（ちまきゆう）
chimaki toku, opening a chimaki 粽解く（ちまきとく）
sasa chimaki 笹粽（ささちまき）Chimaki wrapped in Sasa grass
..... sasa maki 笹巻（ささまき）
komo chimaki, from wild rice 菰粽（こもちまき）
suge chimaki 菅粽（すげちまき）wrapped in Suge grass、



kashiwamochi, kashiwa mochi 柏餅 (かしわもち)
Sweet rice cakes for Japanese boy's festival, wrapped in an oak leaf.
The oak leaves become dry in autumn, but stick to the tree until the new buds are coming out in the next spring. Therefore these leaves are a symbol for the continuation of a family, carried on by the first-born oldest son.
. . . CLICK here for Photos !

. Somin Shoorai Fu 蘇民将来符 Somin Shorai amulet .
and Somin Chimaki


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Doyoo mochi 土用餅 (どようもち)
mochi rice cakes for the dog days
. . . CLICK here for Photos !
Dog Days (doyoo, Japan) Hundstage


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Hattai 麨 (はったい) Roasted and ground barley flower
mugi kogashi 麦こがし（むぎこがし）
mugi iriko 麦炒粉（むぎいりこ）
muki koosen 麦香煎（むぎこうせん）
kogashi こがし, neri kogashi
練りこがし（ねりこがし）、
mizu no ko 水の粉（みずのこ）

tea from roasted barley flower, hattai cha
はったい茶（はったいちゃ）



Hotaru 蛍 Firefly, fireflies as sweets
Kyoto


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kajoogashi 嘉定菓子（かじょうがし）Kajo-cakes




Kingyokutoo 金玉糖 (きんぎょくとう)
"Gold sugar ball"
Sweet made by boiling sugar and agaragar together. It hardens when cooling.
gingyokutoo 銀玉糖（ぎんぎょくとう）"silver sugar ball"
kingyoku kan 金玉羹（きんぎょくかん）
. . . CLICK here for Photos !




Kokeshimizu 苔清水 "moss in clear water"
made with a transparent jelly
. . . CLICK here for Photos !


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Mitarashi Dango .. Dumplings on skewers
kigo for late summer



Mitsumame 蜜豆 (みつまめ) "sweet beans"
bean jam, agar, and pieces of fruit served in syrup
anmitsu 餡蜜（あんみつ）
with fruit, furuutsu mitsumame フルーツ密豆（ふるーつみつまめ）
..... furuutsu anmitsu
フルーツ餡蜜（ふるーつあんみつ）
. . . CLICK here for Photos !


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minazuki 水無月 (みなずき) sweets for June, the 6th month 　
Kyoto

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Mizu yookan, Jelly Bean Cake and haiku 水羊羹 (みずようかん)

Yokan (yookan) from the Sugar Road of Nagasaki 　
Ogi yokan 小城羊羹（おぎようかん） and more


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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.
They are often used for the tea ceremony.
. . . CLICK here for Photos !


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"Peony in water", mizubotan 水牡丹
Details, includidng recipe



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. Shiratama 白玉 (しらたま) white rice-flower dumplings 　


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Spikemoss (iwahiba, iwamatsu)
Sellaginella tamariscina and Matsuo Basho


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Ubatama 鳥羽玉 /老玉 "Black Lily Seed"



Wakabakage 若葉陰 "the shade of young leaves"
with a little goldfish swimming in agar-agar
. . . CLICK here for Photos !



Yatsuhashi, Iris Bridge Cake, やつはし　八橋
The name is a reference to the famous Tales of Genji.

Look at more photos HERE !


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Zeri ゼリー jelly
comes in many flavors and preparations.


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Autumn

Wrapped Rice Cakes, ohagi おはぎ、 お萩
Offerings for the ancestors graves.
Eaten at the spring equinox, these sweets are called "Botamochi", see above.

WKD . Autumn Equinox and Haiku


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Korin Chrysanthemums, Kooringiku 光琳菊

.....

Chrysanthemum and Haiku with more photos of the sweets.


This cake is called "Under the cotton blanket", kisewata 着せ綿.
. kiku no kisewata 菊の着綿 as KIGO


山寺や茶の子のあんも菊の花
yamadera ya cha no ko no an mo kiku no hana

mountain temple -
even the sweets served for tea
in the form of chrysanthemum

Kobayashi Issa
Tr. Gabi Greve


MORE PHOTOS
Japanese sweets in the form of Chrysanthemum !


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Kozue no aki 梢の秋 "autumn in the treetops"
Enjoy a maple leaf as it turns colors.





Morning Glory
with a famous haiku by Chiyo-Ni.


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kuri kanoko 栗鹿の子（くりかのこ）
Kanoko sweet with chestnuts



kanoko, lit. bambi
The sweet looks like a bambi pattern with light spots.
A speciality from the Tamba region.

kuri kinton　栗きんとん chestnut paste
kuri yookan 栗羊羹 chestnut jelly cake
..... kurimushi yookan 栗蒸し羊羹
kuri manjuu　栗饅頭　chestnut paste buns

maron gurasse マロン＝グラッセ marrons glaces sweet

. Chestnut, sweet chestnut (kuri 栗) .



Kanoko sweets 鹿の子（かのこ）は、和菓子の一種

They are made with 3 or 4 layers of different colors and pastes.
The outside is then covered with a paste called
kanoko mame 鹿の子豆 "bambi beans" in honey.
Finally they can be wrapped in kanten gelatine to make them look translucent.

kanoko mame are adzuki beans 小豆, kintoki mame 金時豆, uzura mame うずら豆 and uguisu mame ぐいす豆 etc.

Sometimes small pieces of chestnut are used, as in the sweet above.

Sweets made with white bean paste are called
Kyoo kanoko 京鹿の子 Kanaoko bambi sweets from Kyoto.
. . . CLICK here for Photos !


These sweets have first been made in Ningyocho, a part of Edo, in the year Hooreki , about 1751.




kanoko mochi 鹿の子餅 made with rough adzuki beans paste.


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like a persimmon, hatsuchigiri 初ちぎりnamed after a famous poem by Chiyo-Ni:

shibukaro ka shiranedo kaki no hatsu chigiri
渋かろか　知らねど柿の 初ちぎり

are they bitter?
I do not know, but - well,
the first take of a persimmon

. Kaga no Chiyo-Ni 加賀千代（尼） .


Wenn people get married, they do not know the outcome of the endeavor until they have had the first try. With the varieties of sweet and bitter persimmons, you do not know the taste until you have tried!

. discussing chigiri ぎり .


- WKD - Persimmon, kaki　柿　and Haiku


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Ricecakes like little wild boars, inoko mochi 猪子餅, 亥の子餅
They were eaten on the 10th day of the 10th month 亥月亥日 of the wild boar, according to the old lunar calendar, now October. They are made from seven types of flower and adzuki beans. The custom started at the Imperial palace in Kyoto (亥子餅の儀式). They are said to bring good health to the ones who eat them.
Made for the autumn festival of Wild Boars (inoko matsuri いのこ祭り for the deity of Wild Boars 亥の神様, to see him off to the mountains for his winter rest.
The mochi war white and red anko is pasted around them. There are 12 in a common year and 13 in a leap year (uruudoshi 閏年), placed in a wooden masu as offering to the deity.
Wild Boar and Haiku
The deity on a wild boar
Marishiten 摩利支天 Marishi-Ten


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Tsukimidango, tsukimi dango 月見団子 dumplings for moon viewing
tsukimizake, 月見酒（つきみざけ）rice wine for moon viewing


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. fukuremanjuu no iwaibi ふくれ饅頭の祝日
day for celebrating whith puffed manju ricecakes
During the Feast of the Assumption of Mary, August 15.
Mariä Himmelfahrt

. . . CLICK here for Photos !


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Winter



source :　boredpanda.com/cat-candy-sweets
candy cats sleeping in the warm kotatsu!

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WKD : Pounding Rice for Rice Cakes

草の庵年取餅を買にけり
kusa no io toshitori mochi o kai ni keri

thatched hut--
the year's last rice cakes
are bought

Issa
Tr. by David Lanoue


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Gionboo 祇園坊（ぎおんぼう）"priest in the Gion quarters"
This sweet resembles a dried persimmon, but is only made of an paste and sugar powder.
. . . CLICK here for Photos !




Kogarashi kinton. First Sleet Drizzel Sweets 木枯らし金団
This sweet is eaten in November, when the first new tea is tasted during the tea ceremony.

Withering Wind, kogarashi and Haiku


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Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet
Matsuo Basho at Temple Jojakkoji, Ogura, Kyoto



taiyaki 鯛焼き sea bream waffles


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New Year


Sweets from Kanazawa

Lucky Waffles with Toys inside, fukutoku senbei 福徳せんべい
One of the toys is a little Princess Daruma, so make sure to click on the above link to look at my article !
The following two sweets from Kanazawa are also explained in detail in this article.


lucky waffles -
I hope for Daruma
to bring me luck !

Gabi Greve, January 2000


Fortune Cookies "like the Pheasant's eye", tsuji uranai fukujisoo 辻占福寿草

Read about Pheasant's eye (fukujusoo) and Haiku


"Wishing for a long life at the New Year", 「kusudama 久寿玉」.

. WKD : kusudama 薬玉 (くすだま) "medicine ball" .


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. Sweets Market at Matsumoto
(ame ichi) 飴市（あめいち） 　
A festival in memory of the armies of warlords Takeda Shingen and Uesuki Kenshin.
They sell
fukuame, fuku ame 福飴（ふくあめ） "sweets for good luck" for the God of Good Luck, Ebisu.


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There are eight famous snack from China (hasshuu no karagashi 八種の唐菓子, 八種唐菓子). This custom of serving them even now shows the strong influence of the Chinese culture on the aristocracy during the Heian period.

Details are here
Fruit (kudamono) snacks from ancient China


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TOPICS for Haiku

. Dragon sweets for 2012 干支の菓子 :　辰 .


Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima


Sweets from Tohoku 東北の甘いもの


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Worldwide use


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Things found on the way



source : 　heniadir

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Daruma and Sweets



Click on the photo to see more Japanese sweets and folk dolls arranged for the pleasure of your eye and mouth!

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. . . . . MORE

Hokkaido Sweets 北海道スィーツ Sweets from Hokkaido

Shikoku Sweets 四国スイーツ　Sweets from Shikoku


Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty


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



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HAIKU

Japaneses Sweets !
what a cultural treat
for the innocent soul !

Gabi Greve, whilst writing this article in December 2006

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Related words

Sweets and snacks named after a HAIKU
***** Haiku Sweets (haika 俳菓) Japan


. Food named after Waka poetry　和歌 .


***** Chagashi ... LIST of recipes

***** Snack served with tea (cha no ko, o-cha no ko) Japan


***** Cheap sweets (dagashi) and Daruma だるま飴,駄菓子


******** Washoku, Japanese Food and Haiku


BIG ICECREAM / photo from Kume


. Sweets which are not KIGO


. WASHOKU SAIJIKI . 　

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