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


Azuki red beans Anko



Red Beans, "small beans" (azuki 小豆 )

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


Azuki Beans, adzuki beans 小豆 ( あずき)
red beans for sweet bean paste

click for more photos

Because of their red color, they are auspiciuos and ward off evil influence.


kigo for early summer
azuki maku 小豆蒔く(あずきまく)sowing (planting) red beans

kigo for all summer

yude azuki 茹小豆 (ゆであずき) boiled azuki beans
niazuki 煮小豆(にあずき)
hiyashi shiruko 冷し汁粉(ひやししるこ)sweets with red beans
. . . CLICK here for Photos !

azuki aisu 小豆アイス(あずきあいす) icecream with red beans

koori azuki 氷あずき(こおりあずき)red beans on ice

Minazuki 水無月Kyoto sweets for June
with a layer of azuki


kigo for all autumn

azuki arai 小豆洗い(あずきあらい)washing adzuki beans


azuki no kayu 赤豆の粥(あずきのかゆ)
rice gruel with red beans
kigo for mid-winter
. . . CLICK here for Photos !

o-kayu, okayu, kayu 粥 rice gruel

Dicke Reissuppe mit roten Bohnen


The red bean paste (anko 餡子) is made from these beans.
. . . CLICK here for Photos of dishes with ANKO !

anko made from minced meat was originally used in China for making manju. Around 600, when the kentoshi ambassadors to China brought this back to Japan, it was then used in temples, where the monks and nuns were not allowed to eat meat.
So instead of meat the bean paste was used for manju.
The red color of the bean paste is also auspicious for warding off evil.

Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.

Red bean paste is graded according to its consistency. In Chinese cuisine, the most common types are:

Mashed: Azuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for additional texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweet soups.
Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered, and squeezed dry using cheesecloth. Although, the dry paste can be directly sweetened and used, Oil, either vegetable oil or lard, is usually used to cook the dry paste and improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries.
In Japanese cuisine, the most common types are:

anko ... süßes Bohnenmus
Tsubuan (粒餡), whole red beans boiled with sugar but otherwise untreated (grobes süßes Bohnenmus)
Tsubushian (潰し餡), where the beans are mashed after boiling
Koshian (漉し餡), which has been passed through a sieve to remove bean skins; the most common type (feines süßes Bohnenmus)
Sarashian (晒し餡), which has been dried and reconstituted with water
(getrocknetes, pulverisiertes koshi-an)

In Japanese, a number of names are used to refer to red bean paste; these include an (餡), anko (餡子), and ogura (小倉 ). Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed.
Common alternatives include
shiroan (白餡), made from white kidney beans, and
kurian (栗餡), made from chestnuts.

Red bean paste is used in many Japanese sweets, such as:
Anmitsu (an and jelly)
Anpan (an and bread)
Dorayaki (azuki bean pancake)
Oshiruko or Zenzai (azuki bean soup, commonly served over shaved ice with dango. Sweetened condensed milk is often poured over the top for added flavor)
Uirō (uiroo, a traditional Japanese steamed cake)
Yōkan (yookan, red bean jelly)
© More in the WIKIPEDIA !

ankohii, an koohii あんコーヒー anko and coffee
A big spoon full of sweet red beans tsubuan is put into the coffee cup, than black coffee is added. It is served with a spoon to stirr the mixture for extra sweetness and then eat the beans with the coffee flavor (and savor the coffee with the sweet bean flavor).
Served at Gyokuen Tea Shop 茶寮ぎょくえん


Bichu, Kurashiki Anko Meguri Stamp Ralley, October 2009
備中・倉敷あんこめぐり スタンプラリー


dainagon azuki 大納言あずき special Dainagon-brand of azuki
they are much larger than the normal ones. The Dainagon beans from Tanba are especially famous.
The ANKO made from them is of high quality.
dainagon is the word for the "Great Counillor" of the ancient Japanese government. This food is therefor eaten with the wish for a good career and prepared expecially for auspicious days of children.
azukimeshi, azuki-meshi 小豆飯 rice with red adzuki beans
. . . CLICK here for Photos !

erimoshoozu えりもしょうず Erimoshozu
variety from Hokkaido, Tokachi area, with very small beans.

Worldwide use

Things found on the way

Azuki Daruma

source : : Sakai


. Anko Daruma Wrapper 餡子だるま


CLICK for more photos

Azuki-Arai 小豆洗い Monster washing azuki beans

and a sake with this label !

. Mizuki Shigeru and GEGEGE (ゲゲゲの鬼太郎) .  


. Doing Business in Edo - 江戸の商売 .

Shiruko 汁粉 in the Edo period
CLICK for more photos
Shirukoya, by Utagawa Hiroshige

There were quite a few yatai stalls which sold this sweet. Some had a shop sign saying "New Year Store" (shoogatsuya 正月屋). Maybe because they also sold zooni mixed soup, which in special on the first of January.
Sometimes the red azuki beans were made into a powder (ko 粉) and put into the soup (shiru 汁).
Or the name derives from the beans left as such in the broth (ko 子/ 実) served with mochi (餡汁子餅)and the name later contracted to shiruko written with the Chinese character for powder..

There is also the dish called zenzai 善哉(ぜんざい).
. . . CLICK here for Photos !
It developed during the Edo period. In Kyoto and Osaka, the beans were boiled in brown sugar in a broth with round white mochi (shiratama). In Edo the beans were skinned first and boiled in white sugar and then square kirimochi were boiled in the broth.
This is also called "country soup with sweet red beans" inaka shiruko.

In Kansai when beans were skinned, the broth was called shiruko and koshian was called zenzai. In Edo, benas prepared for zenzai werw called tsubushi-an つぶし餡, chunky paste of sweet beans).

In Kansai there is also kameyama 亀山, a white mochi with a tsubushi-an on top and no broth, it is said to resemble the "turtle mountain" Kameyama of Kyoto.


yo no sumi ni ima shin azuki yudeagaru

in a corner of this world
now the new red beans
are cooked and ready 

Suzuki Setsuko 鈴木節子


azuki meshi asa kara haha ni hima ga nashi

rice with red beans -
from morning on my mother
has not a free moment

Ikeda Kashoo 池田可宵

Related words


WASHOKU : YASAI . Vegetable Saijiki


Ningyooyaki, ningyoyaki 人形焼 figure waffles

Daruma Museum Japan



Mochi Reiskuchen


Rice cakes (mochi 餅)

***** Location: Japan
***** Season: Various
***** Category: Humanity


Mochi are used in many kinds of food, from soup to sweets. Mochi can be grilled, fried, and simmered.
The Japanese have traditionally believed that all material things are imbued with spirits, and so by partaking of the rice mochi - thought to symbolize the spirit of rice - they hoped to gain the strength of these rice divinities for themselves.

. Mochi 餅 rice cakes and 妖怪 Yokai monsters .

sticky rice cake, rice dough

Pounding Rice (mochi tsuki)
kigo for mid-winter

... 雑煮 (ぞうに) New Year Soup
kigo for the New Year

Kagami mochi ... 鏡餅  ... Decoration Rice cakes for the New Year
kagamibiraki 鏡開き "opening the mirror"
kigo for the New Year

. . . . . Sweet Mochi

. . . . . Food Mochi

CLICK for more photos

Mochinage 餅なげ (もちなげ) throwing mochi
is a great social event, when the important participants of a festival or cheremony throw bags full of white and red mochi for good luck to the crowds.
. . . CLICK here for Photos !

Abekawa Mochi 安倍川餅 rice cakes from Abekawa river, with kinako soy bean flour
Once eaten by Tokugawa Ieyasu, because the local producers told him the kinako flower was really gold powder.
. kinako 安倍川の金な粉餅 pun with Gold Powder .

Akumochi, aku-mochi あくもち / 灰汁餅 for 5.5. Boy's festival.
with mochigome and lye.
akumaki あくまき(灰汁巻き)mochigome rice cakes, Chimaki
Kagoshima prefecture

Ankoro mochi, ankoromochi あんころもち (餡ころ餅, あんころ餅) wrapped in sweet bean paste, an
They are prepared in Kyoto for the hottest days of summer (doyoo) and eaten with the hope to ward off evil and get stamina for the summer.
. . . CLICK here for Photos !

. Benkei no Chikaramochi 弁慶の力餅  
Mochi for the strong monk-warriour Benkei
Offered at various temples in Japan

Botamochidera Temple in Kamakura
in memory of Saint Nichiren

ebimochi 海老餅 mochi with shrimp
slightly roasted shripm, the mochi are red-pinkish

Echi no Goshiki Mochi 越の五色餅
Mochi in five colors, from Echi (Echizen/Echigo)
CLICK here for Photos
Special rice from "Remote Echi" 奥越 is used together with black beans, soy beans, millet, yomogi mugwort and others.

goshiki mochi for Saint Nichiren
and more about the "five colors"

ekoeko kinako mochi エコエコきなこ餅 Eco eco ... ecologically useful mochi
made from azuki beans which are usually thrown away for less quality.
Sentaroo no ekoeko wagashi / eco eco wagashi
CLICK For more photos
仙太郎 エコエコぼうろ Sentaroo eko eko hooro Sentaro Eco eco
The leftovers from boiling red beans are baked in the dough.
☆ 京菓子司 仙太郎 本店 ☆
Wagashi no o-hanashi

. fukumochi shinji 福餅神事(ふくのもちしんじ)
"ceremony of auspicious mochi rice cakes"
at Sumiyoshi Shrine
kigo for the New Year

gyuuhi mochi 求肥餅 / ぎゅうひ餅 gyuhi mochi
The dough is whipped to get more air into the mochi and thus they taste more bubbely and soft.
often wrapped in kinako powder or sesame seeds.
They can be colored in white and pink for auspicious occasions.
. . . CLICK here for Photos !
gyuuhi too 求肥糖
gyuuhi ame 求肥飴(あめ)

. hiuchi yaki 火打焼 a kind of mochi
a kind of gyuhi mochi from shrine Kasuga Taisha.

Hakata no shio mochi 伯方の塩餅
shio daifuku 塩大福
flavored with Hakata salt
. . . CLICK here for Photos !
Salz-Mochi aus Hakata 384

. horagai mochi 法螺貝餅 Horagai sweets .
- - - - - and
gyooja mochi 行者餅 Mochi for Yamabushi mountain priests

igusa no warabimochi いぐさわらび餅 fern mochi with igusa rush grass
from Okayama
igusa, Juncus decipiens Nakai

Irikomochi, いりこもち Toshikazumochi from Miyazaki
. . . CLICK here for Photos !

. irimochi 煎餅  Senbei .

Isobemaki 磯部まき (いそべまき) mochi wrapped in nori seaweed
roasted and dipped in soy sauce
. . . CLICK here for Photos !

. kawabitarimochi 川浸り餅(かわびたりもち)
mochi prepared on the day of kawabitari

kigo for early winter
. . . . . also called
otogomochi otogo mochi 乙子餅
"mochi for the youngest child"

kibi mochi きび餅 millet mochi
with different kinds of millet grains pounded together with mochigome rice.
. . . CLICK here for Photos !

Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling From Temple Kokubun-Ji, Shizuoka

kurimochi 粟餅 mochi with sweet chestnuts
made since olden times.

kuromame tobo mochi 黒豆とぼ餅 mochi with black soy beans
From Fukui prefecture.
tobo is a stick with which the masu box for measuring grains was brushed straight.
. . . CLICK here for Photos !

kurosato mochi 黒砂糖餅 mochi with black sugar
they are usually dark brown.
. . . CLICK here for Photos !

kuroto mochi 黒糖餅 mochi with black sugar

kusamochi くさ餅 mugwort rice cakes
The young mugwort leaves are boiled and added when pounding mochigome rice. The fragrance of mugwort is supposed to ward off evil influences in your life. The aroma comes from cineole and essential oils. mugwort is rich in vitamins A, B1, B2 and C and contains iron, phosphorus and calcium.
They are eaten at the Doll Festival, March 3.
kusudama 薬玉(クスダマ)is another word for these mochi.
kigo for mid-spring

kuzumochi くずもち, 葛もち from arrowroot
Usually served with kinako. . . CLICK here for Photos !
Küchlein aus Pfeilwurzel-Stärke
kuzu no sashimi 葛の刺身 kuzu sliced like sashimi
served with a perilla leaf. Temple food.
. . . CLICK here for Photos !
kuzuage 葛揚げ deep fried ingredients wrapped in kuzu starch, for example small tomatoes or pickled salted plums, umeboshi kuzuage 梅干葛揚げ

mamemochi, mame mochi 豆餅 soy beans mochi
Soy beans are pounded together with mochigome rice.
. . . CLICK here for Photos !

miso chigirimochi 味噌ちぎり餅 with miso flavor
other types of chigirimochi
. . . CLICK here for Photos !

. muuchii 鬼餅 (むうちい . ムーチー) muchi,
"demon mochi"

observance kigo for mid-winter : Okinawa  

. 長まし Nagamashi mochi
Ishikawa Prefecture, Nanao town

. . . . .

sobamochi, soba mochi そば餅 buckwheat mochi
Buckwheat seeds are pounded together with the mochigome rice.
. . . CLICK here for Photos !

tanjooiwaimochi, tanjoo iwai mochi 誕生祝い餅(たんじょういわいもち)
isshoomochi  一升餅・一生餅(いっしょうもち)
mochi for the first birthday of a baby
fumimochi 踏み餅 "stand with both feet on the earth" mochi
CLICK for more photos The round mochi weights isshoo (一升, ca. 1,8 kg) and is put into a rucksack for the baby to carry. If it does so without crying, it will have rice to eat for his whole life (isshoo 一生).
The round mochi also represents the sun and the sun deity Amaterasu.
They are also sometimes used for other important birthdays, especially when people get older, with the wish for a long life.
I once was present of the birthday party of a little boy who carried it with great joy.

tochimochi, tochi mochi とち餅
dumplings from horse chestnuts

Speciality of Tottori. They are usually brown.
. . . CLICK here for Photos !

tonsho mochi 屯所餅(とんしょもち)"garrison mochi"
. . . CLICK here for Photos !
Eaten in memory of the Shinsengumi in 1863, near Temple Mibudera.
The leafy vegetable mibuna 壬生菜 is cut finely, and mixed with dainagon azuki red beans 大納言小豆.
Reference : Shinsengumi Peacekeeping samurai group in Kyoto

Shinsengumi Daruma Doll 新選組だるま

. . . . .

tooji mochi 冬至餅(とうじもち) ricecakes for winter solstice
kigo for mid-winter

urumochi うる餅 mochi with flower from uruchigome
うるち米 uruchigome, rice flour of Oryza sativa

Ushiwaka mochi 牛若餅 from the Kurama Mountain, Kyoto
Named after Minamoto no Yoshitsune in his boyhood (Ushiwaka, the one as strong as a bull), when he was trained at the Kurama Mountain Temple by the Forest Goblins (tengu).

. . WKD : Kurama Mountain Festivals  
- - - . Minamoto no Yoshitsune 源の義経 (1159 - 1189) .
- Introduction -
牛若丸 Ushiwakamaru (his boyhood name at Kurama)

Warabimochi 蕨餅 / 笑来美餅 from Bashodo, Osaka
Fern Mochi, mochi with bracken powder
warabiko わらび粉 Stärke aus dem Wurzelstock des Warabi-Farns.


yakimochi やきもち (焼き餅) to roast mochi over hot ambers
. . . CLICK here for Photos !
a pun on the sounds of YAKI and KIMOCHI
to be jealous of someone 妬き餅、嫉妬 yakimochi

These mochi were used to tell the fortune of lovers.
If two rice cakes puffed at the same time and the tops touched each other, this signified that all would be well and happy in your love-life.
If they did not plop close together, you could push the mochi closer together and hope for the best.
This fun by the fireplace was called "yakimochi o yaku", to be jealous.

There is even a special sweet soy sauce to go with the grilled mochi rice cakes.

Ceremony for yakimochi at the shrine Takabayashi

February 2
in Gunma, Ota Village 太田

© PHOTO : Abe Tomoyo

. . . CLICK here for Photos !

During the great famine of Tenmei after the eruption of Mount Asama the people of Takabayashi village on the river Ishisagawa 石田川 found a wooden statue of Fudo Myo-O in the water and saved it. To celebrate, they used the last bits of small grains of rice and millet (awa, hie) for mochi dough and fried some leaves of daikon radish and other wild leaves for the filling. They presented these mochi to the deity and celebrate it to this day. The mochi are good for pregnant woman. The mothers of the villge come to this shrine to celebrate on January and August 28, the memorial days of Fudo Myo-O.

Yakimochi Fudoo Son 焼き餅不動尊
Since 1783

WASHOKU : Famine in Japan 天明の大飢饉

. yakimochi Jizoo やきもち地蔵 Jizo for jealousy .
Joorakuji 常楽寺 Joraku-Ji Jorakuji
群馬県館林市木戸町580, Tatebayashi town, Gunma


yakimochi ni karasu no hane ya haru no ame

a crow's feather
on the toasted rice cake...
spring rain

Kobayashi Issa
Tr. David Lanoue


yomogimochi よもぎ餅 mochi with ground mugwort
kigo for mid-spring
They are well loved because of their fresh green color.
also called: kusamochi 草もち, see above.
. . . CLICK here for Photos !


Types of flower used for mochi

domyojiko, doomyoojiko どうみょうじこ (道明寺粉)
dried and granulated glutinous rice flour
for kashiwamochi, sakuramochi
. . . CLICK here for Photos !

. Domyo-Ji Temple Festivals  

joshinko, jooshinko じょうしんこ (上新粉)nonglutinous rice flour
regular rice flour
for kusamochi
. . . CLICK here for Photos !

shiratama-ko 白玉粉, shiratama-ko rice flour
used in Tokyo for sakuramochi
Shiratama 白玉 (しらたま) Shiratama Dango dumplings


Mochi (Japanese: 餅; Chinese: 麻糬) is a Japanese and Chinese rice cake made of steamed glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.

Mochitsuki is the traditional mochi-pounding ceremony in Japan.

Polished glutinous rice is soaked overnight and cooked.
The cooked rice is pounded with wooden mallets (kine) in a traditional mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine.
The sticky mass is then formed into various shapes (usually a sphere or cube).
Mochi may also be made in an automatic mochi machine, similar to a breadmaker. In fact, mochi can be made using a breadmaker if the rice is soaked and steamed separately and the machine can be started in a kneading mode.

Making mochi at home is possible without an automatic machine. Use a bamboo steamer or other apparatus that the sweets will not stick to while steaming. Add only enough water to allow the flour to stick together, form a small circle of the dough, then put a small amount of bean paste in the center. Close the dough over the paste and place in the steamer until the mochi congeals. Immediately upon removing the mochi from the steamer, coat the mochi in more sweet rice flour to prevent it from sticking to the hands of the maker.

Many types of traditional wagashi (Japanese traditional sweets) are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling, such as sweetened red bean paste (an) or white bean paste (shiro an). Ichigo daifuku is a version containing a whole strawberry inside.

Kusa mochi is a green variety of mochi flavored with yomogi (mugwort). When daifuku is made with kusa mochi, it is called yomogi daifuku.

Mochi ice cream

Oshiruko or ozenzai is a sweet azuki bean soup with pieces of mochi. In winter, Japanese people often eat it to warm themselves.
Chikara udon (meaning "power udon") is a dish consisting of udon noodles in soup topped with toasted mochi.
Zōni soup. See New Year specialties below.

New Year specialties
Kagami mochi is a New Year decoration, which is traditionally broken and eaten in a ritual called Kagami biraki (mirror opening).
Zōni, zooni soup is a soup containing rice cakes. Zoni is also eaten on New Year's Day. In addition to mochi, zoni contains vegetables like honeywort, carrot, and red and white colored boiled kamaboko.
Kinako mochi is a mochi dish that is traditionally made on New Year's Day for luck. This style of mochi preparation includes roasting the mochi over a fire or stove, and then dipping it into a mixture of soy sauce, water and sugar, before finally briefly coating it in kinako (soy flour).

Dango is a Japanese dumpling made from mochiko (rice flour).
Warabimochi is not true mochi, but a jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It is popular in the summertime, and often sold from trucks, not unlike ice cream trucks in Western countries.
More recently, "Moffles" (a waffle like machine used to cook mochi) has been introduced with much fanfare.
© More in the WIKIPEDIA !

more MOCHI reference


Kinako (黄粉 or きなこ),
also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour." More precisely it is "roasted whole soy flour." Usage of the word kinako appeared cookbooks from the late Muromachi period (1336 – 1573).
Kinako means "Yellow flour" in Japanese.
© More in the WIKIPEDIA !

. daizuko 大豆粉 soybean flour, soy flour .


ohagi おはぎ wrapped rice cakes
sweet rice balls
wrapped in sweet bean paste, sprinkled with kinako.
They are an offering during the ancestral celebrations at the autumn equinox.
hagi 萩  is the bush clover, one typical blossom of autumn.
. . . CLICK here for Photos !
kigo for mid-autumn

WKD : Autumn equinox 秋彼岸 aki higan

キットカットきなこおはぎ Kitkat sweet with ohagi and kinako taste
. . . CLICK here for Photos !

. Kit Kat for Valentines with Daruma  

Worldwide use

das Mochi; Reiskuchen

糯 mochi, Klebreis

Ohagi: Mochireis-Klößchen, mit Anko bedeckt
mochitsuki Neujahr 118
Momotaro Mochi 310
sakuramochi „Kirschblüten-Mochi" 172
yomogimochi, tsukimimochi Beifuss Mochi 314

Things found on the way


mochi wa mochiya 餅は餅屋
mochi are best made by a mochi specialist
Leave rice cakes to the rice cake makers.
Leave difficult things to the specialist.



All haiku with MOCHI by

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

Mochi no Hosomichi もちの細道 in Memory of Basho


shiokarai mochi no uretaru shigeri kana

business is good
in the shade of a tree --
salty rice cakes

Kobayashi Issa 小林一茶

This hokku is from the 5th month (June) of 1812, when Issa is traveling around in the area just east of Edo. A shigeri (a summer season word) is a leafy tree or group of trees under which people can escape the hot summer sun. It's often linked with the feeling of freshness you get when you stand under fresh new leaves. Salty baked rice cakes and thinner salty rice crackers are often eaten in summer to replenish body salt, although they are popular in every season. A traveling rice cake seller has set down his boxes (probably carried hanging from both ends of a pole over his shoulder) under a large, shady tree presumably by the road. The hokku before this one in Issa's diary says Issa is standing in the shade of a single tree, so I've translated shigeri as one tree.

Translation and comment by Chris Drake

shiomochi 塩もち "mochi with salt"

They are still quite popular in our days, the one's with Salt from Hakata are especially famous.
Some also sell a kind of mochi-manju with salt in the red bean paste.


tonari sumu hinshi ni mochi o wakachi-keri

with the poor man
who lives next door
I share some mochi . . .

Masaoka Shiki  正岡子規

Related words

Mochi from the KANTO region

***** WASHOKU : sweet mochi of spring





KYOTO and Kaiseki


Kyoto, the Old Capital of Japan

CLICK for more photosKyoto (京都 Kyōto, Kyooto, Kioto) is a city in the central part of the island of Honshū, Japan. It has a population close to 1.5 million. Formerly the imperial capital of Japan, it is now the capital of Kyoto Prefecture, as well as a major part of the Osaka-Kobe-Kyoto metropolitan area.

Heian-kyō (平安京 "tranquility and peace capital"), became the seat of Japan's imperial court in 794, beginning the Heian period of Japanese history. In Japanese, the city has been called Kyo (京), Miyako (Miako) (都) or Kyo no Miyako (京の都). Keishi (京師), meaning "metropolis".
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Nishiki Food Market 京都錦市場

..... And though it’s certainly not Japan’s largest or flashiest food market, the things you’ll find here—from just-harvested, flame-orange locally grown carrots, to eels arranged, pretty as necklaces, on their beds of ice, to woven baskets abrim with fresh chestnuts—really do represent the best, the freshest, of Kyoto’s culinary offerings.

Most of the 126 stalls sell just one thing: grilled squid, or omelets, or sugared fruit, or rice balls. It’s the perfect place to come to find a cheap meal or a snack, or just to witness the quality and care with which the Japanese treat even the most ordinary, the most humble, objects of life. After all, that attention to detail and presentation is, as much as the food itself, what makes Japan the place it is.
source : Hanaya Yanagihara


Kaiseki Meal, Kaiseki Ryori 懐石料理
kaiseki ryoori

This meal, written like "a hot stone carried in your robe to keep the belly warm", started off as a small meal before the tea ceremony, consisting of one soup dish and three vegetable dishes. The meaning was to keep the stomach and breast warm, to carry over the hunger until the real meal was served.
The meal was served warm, a way to "show" that the kitchen was close by, the host was a poor and humble man.

It then evolved into one of the most elaborate food preparation of Japan, written with the meaning "to meet and sit down" 会席料理, as did the feudal lords with their entourage. These meals were served cold, since the host was rich and had a large estate, with the kitchen in a different section of the manor.
Its arrangements on special seasonal dishes are a feast for the eye. The daimyo had access to all kinds of food, from fresh fish to animals of the forest and could serve expensive tidbids.

CLICK for more photos CLICK for more ENGLISH information


Order of the dishes served

Originally, kaiseki comprised a bowl of miso soup and three side dishes. It has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course, in addition to other dishes at the discretion of the chef.

Sakizuke: an appetizer similar to the French amuse-gueule.
Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
Mukozuke: a sliced dish of seasonal sashimi.
Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono: a "lidded dish"; typically a soup.

Yakimono: Broiled seasonal fish.
Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
Hiyashi-bachi: served only in summer; chilled, lightly-cooked vegetables.
Naka-choko: another palate-cleanser; may be a light, acidic soup.
Shiizakana: a substantial dish, such as a hot pot.

Gohan: a rice dish made with seasonal ingredients.
Ko no mono: seasonal pickled vegetables.
Tome-wan: a miso-based or vegetable soup served with rice.
Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.
© More in the WIKIPEDIA !

ainame to tamagodofu no haru-wan ...Frühlingsschale mit Eierstich und Fisch
haru no sakizuke ...Kleines Frühlingsgericht


Hassun 八寸
contains three different tastes:
from the mountains, yama no mono 山のもの
from the field, no no mono 野のもの
from the sea, umi no mono 海のもの
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kaiseki 会席料理
This is a more informal banquet-type meal served in Kyoto restaurants together with ricewine, whilst the
kaiseki 懐石料理 is served with tea.

kappoo ryoori 割烹料理 kappo food
Kappoo, Kappo, a simpler style of Kaiseki Food

obansai / obanzai おばんさい / お晩彩 /御晩菜
home-cooking of vegetables and small dishes from Kyoto
originall writen お番采 ("vegetables on duty", normal vegetable)
Kyoo no obansai 京のおばんさい / 京のおばんざい obanzai
lit. like this お晩彩 "colors for the evening"
CLICK for more photos traditional home-style cuisine
It has all the flavor of vegetarian temple cuisine, imperial court cuisine, tea ceremony kaiseki cuisine and more of the refinement of Kyoto cooking.
Most dishes are made from vegetables.

CLICK for more photos of OMAWARI It was also called "Omawari おまわり" already since the court cooking of the Heian period, when one dish of rice was surrounded by up to six small plates with side dishes.
Another word is "Ozayoo" お雑用 "variuos things" or
mainichi no okazu 毎日のおかず food of every day

Many old homes keep a yearly diary, called "saichuu oboe" 歳中覚, where the various dishes for special days are recorded since more than 200 years and passed on to the housewife by her mother in law.
Not a bit of any vegetable is wasted and left-over food has to be rearranged to a delicious obanzai on the next day.
Now ther is even Kaiseki Obanzai おばんざい懐石 and Obanzai Baikingu おばんざいバイキング (self-service) restaurants.

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Reference : Kyoto Obansai
Reference : Kyoto Obanzai

Nanzenji no toofu ryoori 南禅寺の豆腐料理
Vegetarian and tofu dishes from temple Nanzenji


For Kyoto, the fresh drinking water was essential and supported the many tea houses and tea masters and also the shops making sweets and kaiseki and other food.
KIYOMIZU 清水 and fresh drinking water

みたらしだんご mitarashi dango, dumplings with sauce
from Shimogamo Shrine, with special well water

Well near the Sweet Shop Kameya Yoshinaga
Samega-i 醒ケ井 "Wake-up well"
Reference : "Samegai Well"

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Other dishes from Kyoto

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse, Kyoo-yasai
Kujoonegi, Kujoo negi, Kujonegi 九条葱(くじょうねぎ)
leek from Kujo in Kyoto

Kamonasu no dengaku 賀茂なすの田楽
round eggplants with miso paste, served on the "riverbed restaurants" 川床 kawadoko, dining decks on the river Kamogawa. A custom since the 16th century in summer.
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Reference : Kawadoko Dining in Kyoto

. . . . . also
kawadoko ryoori 川床料理
near shrine Kibune Jinja 貴船神社 served in the forest restaurants along the clean river.
. . . CLICK here for Photos ! 貴船の川床料理

. kawayuka 川床(かわゆか)riverbed veranda  and more related KIGO

Kyoo tsukemono 京漬物 pickles from Kyoto
see below, senmaizuke, shibazuke.

furofuki daikon ふろふきだいこん boiled radish with kombu and a bit of yuzu
with radish from Temple Shogo-In 聖護院

mizuna to oage no taitan みず菜とおあげの炊いたん boiled vegetables and mizuna leaves


Lake Biwa, (Biwako 琵琶湖)
and its Fish Cuisine 琵琶湖料理

burakku basu ryoori ブラックバス 料理 dishes with black bass
large-mouth bass Micropterus salmoides
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There are a lot in Lake Biwa (Biwako 琵琶湖) , from collectors who did not want to keep them any more, and they do a lot of damage to the lake ecology. Many say they are not tasty. But as tempura, they are now a cheap hit.
basu tenpura バス天ぷら Udon with black bass tempura
burakku basu don ブラックバス丼 tempura on rice
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Recently the biodiversity of the lake has suffered greatly due to the invasion of foreign fish, the black bass and the bluegill. Bluegill were presented to the Emperor and later freed in the lake as a food source for other fish. Black bass were introduced as a sport fish.
© More in the WIKIPEDIA !
Schwarzer Barsch, Grossmaul-Barsch

isaza 魦 いさざ Lake Biwa goby, Chaenogobius isaza
Grundelart, der Isaza
isaza nabe いさざ鍋 hodgepodge
isaza to harusame no su no mono いさざと春雨の酢のもの with harusame noodles and vinegar
isaza to ebi no gomoku age いさざとえびの五目揚げ fried with small shrimp
isaza no nimono いさざの煮物 simmered goby

ko-ayu no tenpura こあゆの天ぷら tempura from small sweetfish
ko-ayu no amazu-ni こあゆの甘酢煮 small sweetfish simmered in sweet vinegar

ko-ebi no age-ni 小えびの揚げ煮 fried and simmered small shrimp

sujiebi, suji-ebi 藻えび / mo-ebi もえび (藻蝦)
middle-shrimp, Metapenaeus intermedius
suji-ebi no kaki-age すじえぴのかき揚げ fried suji shrimp
suji-ebi iri poteto kurokke すじえび入りポテトコロッケ potato croquettes with suji shrimp
. . . CLICK here for suji ebi Photos !

kani, kaki, buri ryoori
Fish and Seafood dishes in Winter
They come mostly from the Sea of Japan, like Echizen crabs and oysters and yellowtail.

Lake Biwa, Japan's largest lake, is located at the center of this prefecture:
Shiga Prefecture - Regional Dishes


amadai あまだい sweet tai tilefish
Lopholatilus chamealeonticeps

azukimeshi, azuki-meshi 小豆飯 rice with red adzuki beans
Cooked on auspicious occasions for the birth of a child, first day of school and so on. The type Dainagon Azuki from Tanba is used. Rice is partly normal rice, partly mochigome soft rice, and a bit of salt is used for the flavor.
dainagon azuki 大納言あずき

barazushi, bara sushi ばらずし Barazushi
a kind of chirashizushi
It is made mostly with kanbutsu dried ingredients, some local vegetables and boiled shrimp for some red color. Slices of fried egg for yellow.
Prepared for festivals,especially the Doll Festival on March 3.
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bubuzuke ぶぶづけ/ ぶぶ漬け ochazuke from Kyoto お茶漬け

chirimen sanshoo ちりめん山椒 boiled small fish with Japanese pepper
chirimenjako ちりめんじゃこ【縮緬雑魚】 are small salted boiled fish babies.
Together you have the bounty of the sea and of the mountains (umi no sachi / yama no sachi). It tasts nice on white rice.

detchi yookan でっち羊羹 / 丁稚(でっち)ようかん sweet bean jelly
also eaten in Shiga.

Ekijuutoo Ekijuto 益寿糖 "Sugar for a longer life"

Gion doofu 祇園豆腐 Gion Tofu the Niken Chaya Shop 二軒茶屋

fujizushi, fuji sushi 藤寿司 (ふじすし)"wisteria sushi"
sushi with black beans. Black beans from Tanba 丹波黒大豆 are used for this festive sushi. The rice is cooked with the boiling broth of the black beans and thus becomes gray. Later vinegar is added and it changes to a bright red-violett (like the flower fuji wisteria.

funazushi ふなずし fermented funa fish sushi
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a kind of narezushi, fermented fish and rice
kigo for summer

Fushimi toogarashini, togarashi-ni
boiled chillies from Fushimi
Fushimi toogarashi 伏見とうがらし, see Kyoto Vegetables.
Made in summer to get an appetite.


hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival
. . . Hamo no kawa 鱧の皮 (はものかわ)skin of the conger pike; pike eel
kigo for summer
Muraenesox cinereus. dragontooth

heshiko へしこ pickled saba mackerel for one year
Saba or iwashi from the Tango Seaside is marinated.
also eaten in Fukui.

hiuo 氷魚 (ひうお) small ayu trout
The "Diamonds of lake Biwa". 琵琶湖のダイヤモンド
They are rather small and have a shiny skin. Served grilled, even the head is grilled while stuck into a net and then all is eaten.
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honmoroko, hon moroko 本諸子, ホンモロコ, 諸子 (もろこ)
Gnathopogon elongatus
small kind of carp.
It is eaten in Kyoto as a very expensive fish. Now farmers in Tottori are growing it in old rice paddies and sell it to Kyoto.
kigo for all spring
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imoboo 芋棒(いもぼう) "potatoes like a stick", long taro
cooked with cod fish.
made from famous taro potatoes "like shrimp" ebi-imo 海老芋 (えびいも), also known as Kyoo imo 京芋(きょういも) potato from Kyoto, imobo, which grow near the temple Toji 東寺. They have been introduced to Kyoto by a prince of the imperial family, Hirano Gondayu 平野権太夫, from Kyushu, first called "taro from China" (too no imo 唐芋(とうのいも), around 1725. Now they are cooked or mixed with potatoes from Hokkaido.
Reference : Imobo Hirano-ya Honten, Kyoto

itokojiru いとこ汁 vegetable miso soup "Nephew soup"
"the soup", shirumono 汁もの
From Nagaoka, with local eggplants, pumpkins and red beans, in miso and soy sauce.
It is especially prepared in the village of Joododani 浄土谷 on the night of Obon (august 13) to welcome the ancestors' souls (o-shoorai san おしょらいさん(精霊)).
The dish is simple but healthy and has been given as schoo lunch too.
The name comes from putting the vegetables in the broth, like 追い追い OI OI, which could alse be spelled 甥、甥, meaning "nephew".
see also
Itokoni いとこ煮、従弟煮 "Boiled Nephews"
from Yamaguchi prefecture


. Karakki からっキー a mascot for red hot pepper  

kayaku gohan かやく御飯, kayaku meshi かやく飯
a kind of gomoku gohan, eaten in Kansai.
with vegetables, fish and meat.

Kayaku ... 加薬 (かやく) addition or adjuvant
Add medicine to your food.

Kenchinjiru けんちんじる(巻繊汁) vegetable soup
also from temple Kenchoji, Kamakura. けんちん汁
In some areas they put in new vegetables with the left-over broth and heat it up again. This soup is then called KENCHAN けんちゃん.

kinome-ni,kinomeni 木の芽煮 simmered tree buds of sanshoo pepper
The leaves and fruit of the Japanese pepper tree are simmered in sweet soy sauce like tsukudani. This mixture is very pungent and can be eaten on top of white rice.
CLICK here for PHOTOS !

kuromameni, kuromame-ni 黒豆煮 boilded black beans with rice
from Tamba beans
Auspicious food for the New Year im memory of winning a battle (kachi ikusa 勝ち戦). Some add boiled chestnuts. Sometimes a rusty nail is added when boiling.
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Kyoo kurorooru kuromaru 京黒ロール /くろまる
roll cake with black bamboo coal from Arashiyama and namkuriimu cream inside.
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Minazuki 水無月Kyoto sweets for June
with a layer of red azuki beans

nattoomochi, nattoo mochi 納豆餅(なっとうもち)
From Tango. They are eaten on the three days of the New Year instead of the usual zooni soup. They are about 15 cm in diameter and round. Natto fermented soy beans is smeared around the white mochi.
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nikuman 肉饅頭(にくまんじゅう) steamed bun with meat, and the initials of "old capital"
From Ebisu Rakuan restaurant in Kyoto

nishinnasu, nishin nasu にしんなす herring and eggplants
since Kyoto was far away from the coast, dried fish was used for this dish. A typical summer dish.
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sabazushi 鯖寿司 makerel sushi
saba no boozushi さばの棒寿司 long makerel sushi
pressed sushi made with cured, marinated makerel

. . . . . guji ぐじ tilefish
Wakasa guji,specialty of the Wakasa peninsula and one of the finest ingredients in Japanese cooking. Salted Wakasa Guji used to be sent to Kyoto via the Mackerel-Road (saba kaido 鯖街道) along with salted mackerels and Wakasa flatfish, as they are important ingredients for Kyoto cuisine.

WASHOKU : makerel road (saba kaidoo 鯖街道、さばかいどう)


. Saga doofu 嵯峨豆腐 Tofu from Saga, Arashiyama
Tofu shop Morika 森嘉(もりか) 

Saikyoo miso 西京味噌 Saikyo miso from western Kyoto
a kind of white miso paste
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..... also akadashi miso

sasamaki, sasa-maki, chimaki 笹巻き / ちまき
sweets wrapped in a bamboo grass leaf
auspicious food eaten on the Boy's Day in May, the middle day of the year, 11 days after the summer equinox (半夏生(hangeshooはんげしょう). uruchi rice and mochigome rice are blended 7:3 . They are formed to long sticks, four are bound together and steamed.
sasa, Sasa japonica.
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During the Gion Festival in July the wrapping only is sold as a talisman. You can tie it to your front door for protection from evil influence and disease for your family.

senmaizuke せんまい漬け / 千枚漬 pickled trunips
"1000 slices"
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Seta shijimi
corbicula from Seta (瀬田蜆) and the Seta Bridge

Shibazuke しば漬け / 柴漬け 
Perilla pickles with eggplant
From Ohara 大原

Shookadoo Bentoo 松花堂弁当 Shokado Bento Lunchbox

Sukiyaki from Mishima Tei すき焼きno 三嶋亭

suppon nabe すっぽんなべ suppon turtle stew
kigo for all winter
Has a tradition of more than 300 years in Kyoto.
Washoku : Nabe Hodgepodge Food


Taizagani 間人蟹 (たいざがに)zuwaigani crabs from Taiza port
At the Tango sea of Japan.
This is a small port with only five ships, whidh make the tour every day and bring the fresh crabs to the harbor for sale. They are said to be the best you can get in Kyoto.
The egg of the female are of two types,
sotoko 外子 outer eggs
uchiko 内子 inner eggs
These female crabs are also called KOPPEGANI こっぺがに and the eggs are mixed with rice for a simple but delicious
koppedon こっぺ丼 bowl of rice with one female Matsuba crab
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Tanba matsutake 丹波松茸
pine mushrooms from the Tamba region

Tango no barazushi 丹後のばらずし sushi rice with scattered ingredients
(a kind of gomokukzushi)
for the autumn festival in Tango. Farmers give it away to people who helped them with the harvest. They have a special wooden container to make it (matsubuta sushi まつぶた寿司). It is a very colorful sushi, with sansho Japanese pepper leaves for green, egg for yellow and red pickled ginger.
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... other types of barazushi ばら寿司 eaten of festive days.

tochimochi, tochi-mochi 栃もち / とち餅 / とちもち dumplings from horse chestnuts
The chestnuts have to be watered and the bitterness taken off by rinsing them in fresh mountain creeks. They are then mixed with mochigome rice. When fried and some sugar and soy sauce is added, they taste quite nice. It was a food for poor farmers in mountainous regions to make it over the winter months.
Also eaten in Tottori and many other mountainous parts of Japan.
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WASHOKU : Ujicha, Uji-cha 宇治茶 tea from Uji
The most famous Uji tea in Kyoto, already used by Sen no Rikyu.

unagi chazuke 鰻茶漬け eel on rice with green Uji tea.
From Ujidahara Village 宇治田原町

uzumidoofu, uzumi tofu, uzumi dofu うずみ豆腐 "tofu burried in rice"
uzumaru 埋まる lit. means to be burried under something.
It can be freshly cooked white rice or rice gruel (kayu) or mochigome sticky rice.
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wagashi 和菓子


Yahata-maki やはたまき (八幡巻き) anago and eel roll with local burdock

Yanaka shooga 谷中生姜 Yanaka stem ginger

yatsuhashi, nama yatsuhashi 生八ッ橋
Yatsuhashi, Iris Bridge Cake, やつはし 八橋
The name is a reference to the famous Tales of Genji.

Yuba 湯葉/湯波/油皮 soymilk skin

Yudoofu, tofu in boiling water ... 湯豆腐
..... yuyakko 湯奴
kigo for all winter

Worldwide use

Things found on the way

Reference : Kyoto Kaiseki

Dining in Kyoto
Kyoto Yuka Outdoor Dining
Kyoto Beer Gardens, Halls and Restaurants
source :


Kaiseki Food for the Seasons
WKD Library

Find out where (and what) the locals are eating from some longtime residents of Kyoto, both ex pat and Japanese here on Kyoto Foodie!
source : / Kyoto Foodie!

04 special kaiseki

Local Kaiseki Boxes from Okayama


..... WKD . Edo and Kyoto, Capitals of Japan
"Blossom Capital" flourishing town (hana no miyako 花の都)


Haiku about the hio trouts

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


hio yasete tsuki no shizuku to tokenu beshi

Masaoka Shiki 正岡子規


hio kueba sese no ajirogi mitaki kana 

Matsuse Seisei 松瀬青々 [1869~1937]
born in Osaka

ajirogui 網代杙(あじろぐい) is a kigo for winter


funazushi ya Hikone no shiro ni kumo kakaru

crucian carp sushi -
the castle of Hikone
is wrapped in clouds

Yosa Buson 蕪村


composing haiku -
more difficult than
composing a meal

Gabi Greve

Related words

WASHOKU : more about Kyoto dishes

Tenzoo 典座 Tenzo kyokun, the Zen cook teachings

***** WASHOKU : Regional Japanese Dishes