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





Tokyo (東京, Tōkyō), officially Tokyo Metropolis (東京都, Tōkyō-to), is one of the 47 prefectures of Japan and located on the eastern side of the main island Honshū. The twenty-three special wards of Tokyo, each governed as a city, cover the area that was once the city of Tokyo in the eastern part of the prefecture, and total over 8 million people. The population of the prefecture exceeds 12 million.

Tokyo is the seat of the Japanese government and the Imperial Palace, and the home of the Japanese Imperial Family.

Tokyo was originally a small fishing village named Edo. In 1457, Ōta Dōkan (Ota Dokan) built Edo Castle. In 1590, Tokugawa Ieyasu made Edo his base and when he became shogun in 1603, the town became the center of his nationwide military government.
1923 Great Kanto earthquake
Also within the administrative boundaries of Tokyo Metropolis are two island chains in the Pacific Ocean directly south: the Izu Islands, and the Ogasawara Islands, which stretch more than 1,000 km away from mainland Japan.
There are several national parks within Tokyo.
Tokyo is an example of an urban heat island.
The Tokyo Stock Exchange is Japan's largest stock exchange, and second largest in the world.
© More in the WIKIPEDIA !

Daruma Museum
Edo, The City That Became Tokyo  江戸

. 100 Favorite Dishes of Edo


Food Sake Tokyo
(The Terroir Guides) by Yukari Sakamoto


ashitaba 明日葉(あしたば)"grows back tomorrow"
Angelica keiskei
The plant like a celery is so strong that it all grows back by the next day in the volcanic soil of the island of Hachijojima. Medical properties of cleaning the blood and the colon and others have been known since the Edo period. It was used by the army as a secret weapon against tiredness and minor illnesses on the road. It is a yin-tonicum.
Eaten as tempura (fried in camellia oil from the island), in stir-fried dishes or in miso soup.
. . . CLICK here for Photos !

ashitaba icecream


Edomaezushi Edomae Sushi
江戸前寿司 / 江戸前 すし / 江戸前鮨
Sushi with fresh fish from the Tokyo Bay
started in the Edo period as a cheap food in the yatai shops.
They all have a kanpyo maki, which many gourmets eat as the last bite.
The name is almost identical in Edo with "nori maki", wrapped in nori seaweed.
. . . CLICK here for Photos !

Sukeroku sushi 助六寿司
Sukeroku is the name of a hero of the Edo period and famous Kabuki play. His beloved was the courtesan "Agemaki", so this sushi contains a some agesushi (inari sushi) and some makisushi.
one of them always kampyo maki, with dried gourd shavings.
CLICK for more photos

. Sushi Sushi Sushi  

. Sukeroku 助六 - Hero of Edo .


gyuunyuu senbei 牛乳せんべい milk cookies
made without any water, on a maschine that rotates.
from Miyakejima 三宅島

kusaya くさや "smelly fish"
from Miyakejima and other islands
Sardines are marinated in a sauce with salt that has a history since the Edo period, when farmers could not pay taxes with rice, but with this fish.
After the volcano exploded more than 10 years ago, the sauce had not been used. In 2997, when the maker was allowed to come back to Miyake Island, some producers from another island lend him the first 100 liters of sauce to prepare a new type for himeslf now. He cuts about 400 fish each day and puts them in the sauce, which he licks to see if it needs more salt each day.

shimazushi しまずし/ 島寿司 Sushi from the Islands
Made from fish caught near the islands, such as Japanese mackerel (shima-aji), amberjack (kanpachi 間八, and flying fish (tobiuo).
Since the weather in these islands is warmer, fish meat is marinated in soysauce and the rice for sushi is flavored a bit stronger and sweeter. Since there grows no Japanese horseradish (wasabi) on the islands, this sushi is usually served with mustard (karashi) or hot pepper.
Speciality of Hachijojima Island.
. . . CLICK here for Photos !

Edo Yasai 江戸伝統野菜 Traditional vegetables of Edo
Kameido daikon, Nerima daikon, and many more
Tokyo X buta 東京X豚 Tokyo X pork from special pigs


soups from the islands

akaba-jiru あかば汁 soup with a roughly-chopped red fish called akaba

dango-jiru だんご汁 soup with fish balls of tobiuo or flying fish
Hachijojima 八丈島

enbaijiru えんばい汁 soup wiht fish sauce from muroaji mackerels
Izu Oshima Island

onji-jiru おんじ汁  soup with crab meat
Shikinejima Island

tataki-jiru たたき汁 soup with seasoned fish cake
Niijima Island 新島
. . . CLICK here for Photos !


. Bettarazuke べったら漬 Bettara pickles from radish

chankonabe ちゃんこ鍋 hodgepodge for sumo wrestlers

dojoonabe どじょうなべ / どじょう鍋 pot with loach
Loach cooked in a shallow earthen pot with a plenty of chopped green onions. Different types of soup are used to cook this, for example such as sweet, soysauce-based sauce called warishita 割り下 or miso-based soup. There are two serving types of dojo-nabe:
Maru contains whole loaches including their heads and bones.
Saki uses ones without heads and bones.
They are served with seven spices (shichimi-togarashi and Japanese pepper (sanshoo).
. . . CLICK here for Photos !

Fukagawameshi ふかがわめし/ 深川 Rice from Fukagawa
Fukagawa-don, a bowl of rice topped with a miso-based stew of clams (asari) and green onions. During the Edo period, asari (clam) gathering was very popular in the Fukagawa area near the mouth of the Sumida River (part of present Koto Town).
It originally was like a fast food eaten by busy fishermen during the fishing. Fukagawa-meshi, on the other hand, is rice cooked together with the asari clams. . . . CLICK here for Photos !

Fukagawa udon 深川うどん Udon noodles made in Fukagawa
They are stretched like somen nodles with a handmade maschine.
kitchin jiroo キッチンジロー Kitchen Jiro restaurant, the owner is Jiro, who makes the noodles. He has also invented a maschine to peel onions for his many restaurants.
CLICK here for PHOTOS of Kitchen Jiro !

gyuunyuu seihin 牛乳製品 milk products
Large islands such as Oshima, Hachijojima of the Izu Island Chain have a dairy farm and are producing fresh milk items such as milk and butter. They also make ice cream with local products, such as tropical fruits, ashitaba and so on.


kusaya くさや "smelly fish"
Kusaya isd ried fish that is prepared in the islands Niijima and Hachijojima and in Chichijima, Ogasawara Islands. It is made by soaking fish in fish sauce before drying it, which as a result creates a particular smell that can be liked or disliked by an individual. Since kusaya causes even stronger small when it is grilled, packages of already-grilled kusaya are also sold.
. . . CLICK here for Photos !
"Stinkender" getrockneter Fisch


monjayaki もんじゃやき savory pankakes, Tokyo style
similar to Okonomiyaki from Osaka
. . . CLICK here for Photos !

toropikaru furuutsu トロピカルフルーツ tropical fruits
From the Ogasawara islands. 小笠原
Bananas, papayas and oranges, melon, mango.
Even coffee plants 小笠原産のコーヒー grow on the islands.
. . . CLICK here for Coffee plant Photos !

Tsubaki abura 椿油) camellia oil
from Izu Ooshima Island 伊豆大島

tsukudani つくだに (佃煮) Simmering in sweetened soy sauce


unagi boon  鰻ボーン bones of eel
a crisp snack of grilled bones
. . . CLICK here for Photos !

waraji katsudon わらじかつどん
pork cutlet "like straw sandals"
Two large pork cutlets fried and flavored with soy sauce are placed on a large portion of rice. It was first made for the hardworking day laborous in the Chichibu mountains.
. . . CLICK here for Photos !

yanagawanabe 柳川鍋, やながわ鍋 hodgepodge
With loach and thinly-sliced goboo burdock. in the end an egg is dropped on the pot.
Mitsuba is added for green. First invented at the restaurant called "Yanagawa", in Fukuoka prefecture.


External LINKS

【Local Specialties】

Bettara-zuke and Tokyo Takuan-zuke
Edo Amamiso
Fish from river and harvest from mountains

source :

Worldwide use

Things found on the way


Related words

***** . 100 Favorite Dishes of Edo

Fujisan, the Protector of Edo in the North
Fujisan Specialities 富士山

***** WASHOKU : Regional Japanese Dishes



Hamaguri clam

. Famous Places of Edo .

Clamshell (hamaguri)

***** Location: Japan
***** Season: All spring
***** Category: Humanity


clamshell, hard clam, hamaguri 蛤 (はまぐり)
Meretrix lusoria. Venus clam, clam shell
Common orient clam

hodgepodge with clamshells, hamaguri nabe 蛤鍋(はまなべ)
steamed hamaguri, mushi hamaguri 蒸蛤(むしはまぐり)
hamaguri broth, hamatsuyu 蛤つゆ(はまつゆ)
grilled hamaguri, yaki hamaguri 焼蛤(やきはまぐり)
suhamaguri 洲蛤(すはまぐり)
hamaguri with vinegar, su hamaguri 酢蛤(すはまぐり)

CLICK for more photos

Heat shimmers (kageroo), also called
"shell tower" kai yagura 貝櫓, kairoo 貝楼
People of old believed that a clam shell (hamaguri) would cough up air and produce a tower in the air. Other stories say it was a huge frog who belched.
Heat shimmers, KIGO

yakihamaguri, grilled right by the seaside, are a favorite with the Japanese. I remmeber the many stalls at Enoshima near Kamakura.
. . . CLICK here for Photos !


other types are

choosen hamaguri チョウセンハマグリ Meretrix lamarcki
"Korean clam"
shina hamaguri シナハマグリ Meretrix petechialis
"Chinese clam"


Some dishes with this clam

sakamushi ハマグリのさかむし, ハマグリの酒蒸し
simmered in ricewine
. . . CLICK here for Photos !
Speciality of Hyogo, Kinosaki Onsen 城崎温泉(きのさきおんせん)


時雨はまぐり, 時雨蛤 shigure hamaguri,
clamshells in sweet syrup

speciality of Mie prefecture
. . . CLICK here for Photos !
This refers back to the famous battle of Sekigahara (1600), near Ogaki castle, where the fishermen of Kuwana gave some clams to Tokugawa Ieyasu.
The clams are harvested out of the sand and then left for a while in a bucket of plain water to spit out the sand they still have in their body. They are then boiled in this water with shredded ginger roots and then cooled. Next they are simmered in special soy sauce from Ise (tamari shooyu たまり醤油) and flavored with sweet mizuame syrup.
see the haiku below !

. Sekigahara 関ヶ原 .

yakihamaguri 焼蛤 grilled Hamaguri, baked clams

The clams of Kuwana have quite a soft texture and a rich flavor. Until our day they are served in many restaurants in the city.

桑名 四日市へ三里八丁 - 3 ri and 8 cho to Yokkaichi
(about 12.7 km from Kuwana to Yokkaichi)
葛飾北斎 Katsushika Hokusai

Before starting the walk, people enjoyed some Hamaguri.
They were grilled in a fire with pine cones to add flavor, but it also produced a lot of ashes.
On the image you can see one lady fanning the fire, turning her face the other side to avoid the smoke.

歌川広重 Hiroshige - Kuwana
Detail of grilling the Hamaguri in a roadside stall.


sushi looking like hamaguri, hamagurizushi

CLICK for more photos

Served for the Doll Festival (hina matsuri) Peach Festival, Girl's Festival

A thin omelette is folded like a clam and filled with sushi rice and some other ingredients.

wanko hamaguri わんこハマグリ venus clamshells to eat in fast competition
wankosoba, eating buckwheat in this way, is famous in Morioka. But this way of eating hamaguri is a speciality of the restaurant Kuwana 桑名 on Ishigaki Island 石垣島.

. . . CLICK here for Photos !

Worldwide use


Things found on the way

CLICK for original LINK ... Durga
Painting by Hakuin

Hamaguri Kannon 蛤観音, 蛤蜊
One of the 33 incarnations of Kannon Bosatsu.

The incarnation Nr. 25 is called Hamaguri. When emperor Bunso of China in the year 831 wanted to eat a clamshell, it transfigured itself into a Kannon Bosatsu.

25. In einer Venusmuschel. (Koori, Hamaguri)
Als der chinesische Kaiser Bunsoo im Jahre 831 eine Venusmuschel (hamaguri) essen wollte, verwandelte sich diese in eine Kannon.

Kannon with Fish Basket, Gyoran Kannon


Dajare, play of words of the Edo period

sono te wa kuwana no yaki-hamaguri
その手は桑名の焼きはまぐり >
「その手は桑名い」 > 「その手は食わない」

Puns, dajare 駄洒落 ダジャレ, だじゃれ Daruma Museum


. Famous Places of Edo .

Hamagurichoo 蛤町 Hamaguri Cho district

former 深川蛤町 一・二丁目 Fukagawa Hamaguri cho first and second district until 1911
now 江東区永代二丁目、門前仲町一・二丁目 Koto ward, Eitai second district, Monzennaka cho first and second district.
This district used to be on the shore and many fishermen lived here, looking for Hamaguri and fish. Eventually the Edo government reclaimed the land around 1600 and the third Shogun Iemitsu, when visiting the area, gave the name Hamaguri to the place.
Many fish dealers soon came to live here too and the sound of vendors could be heard.

Hamaguribori 蛤堀 Hamaguri moat

The famous explorer Mamiya Rinzō 間宮林蔵 Mamiya Rinzo (1775 - 1844) spent his last years in Hamaguri.
- - - More in the WIKIPEDIA !


Kai-awase game with Daruma San

Kai-Awase clam shell game / More Photos
貝合; 貝合わせ; 貝合せ, かいあわせ

a game popular since the Heian period.

CLICK for original LINK
with poems of the Heian period and their poets

kigo for all spring

kaiawase, kai-awase 貝合 (かいあわせ) clam shell game
Spiel mit Muscheln
..... kai ooi 貝覆(かいおおい)container for the clam shell game
..... kaioke, kai oke 貝桶(かいおけ)container
Most were beautifully decorated.
. . . CLICK here for Photos !

- quote -
kaiawase 貝合
Also called kaiooi 貝覆. A shell-matching game played originally by nobles in the Heian period. A half clam shell was decorated and placed outer side-up. The matching half of the design was painted on other half shells and they were turned over one by one by players competing to match pairs. A poem or miniature painting was added inside each shell in order to facilitate matching, with the first part of a 32-syllable poem written on one half and the latter part written on its mate, while both halves were detailed with an identical motif.
The most popular subjects are flowers and episodes from GENJI MONOGATARI 源氏物語 (The Tale of Genji). The Hayashibara 林原 Museum's (Okayama prefecture) set of 180 pairs of illustrations from the GENJI MONOGATARI is a beautiful example from the Edo period.
Sets of kaiawase were often part of a bridal trousseau and this one is recorded as being brought by the bride of Ikeda Mitsumasa 池田光政 in 1628. The minute paintings are in the traditional *yamato-e やまと絵 style characterized by lavish gilt backgrounds. Hexagonal boxes *kaioke 貝桶 used for storing pairs of shells especially in the Edo period, were often decorated in the *makie 蒔絵 lacquer technique using much gold or silver.
- source : JAANUS -

. The Heian Period 平安時代 Heian jidai (794 - 1185) .
- Introduction -

. kai zaiku 貝細工 sea shell craft .


Original from

Kai-ooi, Kai-Oi, Kaioi 貝おほひ Seashell Game
Book by Matsuo Basho, 1672

The Shell Game,
collected poems by Basho and 32 poets, edited by Basho, and dedicated to Ueno Tenjingu shrine 上野天神宮 in Iga.

This book is about a haiku contest in thirty rounds (sanjuuban ku awase). Pairs of two haiku, each one by a different poet, are matched and Basho discusses them. He also contributed two haiku, see below. His critical comments and the way he refereed the matches are most interesting. He seems to be a man of brilliant wit and colorful imagination, who had a great knowledge of popular songs, fashionable expressions, and the new ways of the world in the Edo period. This book was written in the light spirit of HAI kai.

Two haiku by Basho from this book:

kite mo miyo jinbe ga haori hanagoromo

(kite mo miyo : This is a double play with words, come and see, or come and wear this jinbei when looking for cherry blossoms.)

come and look!
put on a Jinbei robe
and admire the blossoms

Tr. Makoto Ueda

meoto jika ya ke ni ke ga soroute ke muzukashi

husband and wife deer -
their hair is all the same
but sometimes it's different

寛文12年, Basho at 29 years

(This is a pun with ke muzukashi、to be hard to get along with.)

. light summer suit with short legs 甚兵衛 jinbei .

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

The Seashell Game (貝おほひ, Kai Ōi? is a 1672 anthology compiled by Japanese poet Matsuo Bashō, in which each haiku is followed by critical commentary he made as referee for a haiku contest.It is Bashō's earliest known book, and the only book he published in his own name. The work contains 60 haiku by 36 poets, including two by Bashō himself.

The format is based on a children's game where two seashells were placed side by side and compared. Bashō compares pairs of haiku by different authors in the same manner in the book. According to scholar Sam Hamill, The Seashell Game shows Bashō "to be witty, deeply knowledgeable, and rather light-hearted."

Bashō compares the following pair of verses on the topic of colourful autumn leaves:

How like it is to
A midwife's right hand–
Crimson maple leaf!


"I haven't crimsoned.
Come and look!" So says the dew
On an oak branch


In his commentary, Bashō declares that the first poem "ranks thousands of leagues" above the second.
© More in the WIKIPEDIA !


Clam Go Stones from Hyuga Town 日向はまぐり碁石
Hyuga hamaguri Go-ishi
CLICK for more photos

Hyuga City in Miyazaki Prefecture, Japan, is recognized as one of the most important clam shell Go stone producers in the World. Until the early 1900's clams from the Hitachi, Mikawa, and Kuwana areas of Japan were thought of as being the best for the production of high quality clam shell Go stones. However, around this time, a travelling salesman from Toyama Prefecture passed through Hyuga and took note of the quality of Hyuga "hamaguri" clam shells. The Hyuga clams had shells even thicker and denser than those coming from the other areas. The Hyuga clams were taken to Osaka and Hyuga very quickly gained a reputation as being the source of material for first class stones.

Nearly a century has passed since then, and those three areas, once known as leaders in the Go stone industry, have disappeared. Only Hyuga remains; constantly striving to maintain, and improve upon, traditional techniques. Hyuga takes pride in being the best and only home of clam shell Go stones.

However, even Okuragahama in Hyuga, the home of the famous Hyuga hamaguri clams, is suffering a scarcity of clam shells. So much so that Go stones made in Hyuga from real Hyuga hamaguri shells have reached near legendary status. While stones produced in Hyuga are crafted using time-honored traditional techniques, most of the shells themselves are now imported from Mexico. Despite the shells' immigrant status, the stones so produced proudly bear the name "Hyuga Tokusei Goishi," "Hyuga-Crafted Clam Go Stones," and are loved and sought after by Go fans the World over.
source :

Go game, Igo 囲碁 topic for haiku


The rebellion at the Hamaguri Gate
(蛤御門の変 Hamaguri gomon no Hen) of the Imperial Palace in Kyōto took place on August 20, 1864 and reflected the discontent of pro-imperial and anti-alien groups. During the bloody crushing of the rebellion, the leading Chōshū clan was held responsible for it.
During the incident, the Aizu and Satsuma domains led the defense of the Imperial palace.
© More in the WIKIPEDIA !


Umugaihime 蛤貝比売命(うむがいひめ)
Umugaihime is a personification of the
cherry-stone clam (hamaguri),
Umugaihime and Kisagaihime / akagai ark-shell clams


At the end of his journey,
. Oku no Hosomichi 奥の細道 .
Basho wrote this haiku in Ogaki town:

hamaguri no futami ni wakare yuku aki zo

the clamshell
divides in two and leaves
this autumn . . .

(like) a clamshell
divided in two we depart now
into this autumn . . .

The kakenotoba word with a double meaning here is

futami 二身 - 蓋身 two bodies

This expression can be interpreted in many ways.

Here Basho thinks of his physical separation from Sora, who has been his faithful companion on the road for so many weeks.

Basho also thinks of the body of his elder brother Matsuo Hanzaemon 松尾半左衛門, who had been home keeping the Basho family estate ever since Basho left him, more than 24 years ago.
His brother loved hamaguri clamshells.

There are also translations which interpret
FUTAMI as a place name in Ise 伊勢の二見.

Dividing like clam
and shell, I leave for Futami -

. Futami Okitama Jinja 二見興玉神社 - Ise .
and meoto iwa (“husband and wife rocks,” or “wedded rocks”)

- English Reference -

. Matsuo Basho - Family Ties .
His Wife ? Jutei-Ni 寿貞尼
His Son ? Jirobei 二郎兵衛
His nephew Tooin 桃印 Toin


Kobayashi Issa in Kamakura

hamaguri ya zai-kamakura no kari kamome

O clams
meet the geese and gulls
of Greater Kamakura!

Tr. David Lanoue

Kamakura and Haiku


More by Kobayashi Issa

hamaguri no akuta o hakasu tsukiyo kana
hamaguri no gomi o hakasuru tsuki yo kana

the clam vomits
a moonlit night

Tr. David Lanoue 

clams in the bucket
left to spit out the mud
in the moonlit night

Tr. Makoto Ueda  

moonlit night - -
clams left to spit out
the mud 

paraverse by Gabi Greve  

It was customary to have a bowl of clam soup on the night of the full moon.

Here are two haiku by Yanagidaru:

hamaguri wa tsukimi to kiite shinu kakugo

when the clams
hear about the full moon night
they get ready to die

hamaguri no shigureyakiba e kago de kuru

to the place
where they grill clams in sweet syrup
they come in palanquins

Haifuu Yanagidaru 誹風柳多留 (Edo period haiku poet) 

Related words



WASHOKU : Shells, mussels and their cuisine


- #hamaguri #kuwana -


Restaurants Menu



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


There are many types and varieties of restaurants and eateries in Japan, from the highly expensive to the very cheap.

Let us look at some of them, starting from the most expensive ones.


Serving Kaiseki Ryori 懐石料理, maybe the most expensive, many are located in Kyoto and the other big towns. Often you need a special introduction to go there and NEVER ask for the price of the food!

和食  料理店 Washoku Ryooriten, Restaurants serving only Japanese food. Many have a long tradition and their chefs take great pride in working at a famous place.

食堂 Shokudoo, shokudo, serving Japanese food, often near a station or an area where many people take lunch outside. Some can be quite cheap and are just a large living-room like space in the ground floor of a private home, run by a couple.

taishuu inshokuten 大衆飲食店
restaurant for the masses
often serving cheap Chinese food.


Specialty Restaurants

Along the many beaches you find the
Amimoto ryoori, 網本料理, food served from fresh catches of the day.
Amimoto is the name for the local boss, who lends boats and equipment to the fishermen.

In the mountains there are still some places specialized on
Matagi ryoori, マタギ料理, the cuisine of the hunters, mostly wild boar and deer.

Curry Rice Shops, karee raisuya カレーライス屋They are specialized for the Japanese version of the Indian Curry. Sometimes it is just a counter with 10 seats, run by a couple.

Soup restaurants, raamenya ラーメン屋Some serve all kinds of soups, some only local ones an area. So you can have your favorite Nagasaki or Sapporo Ramen anywhere in Japan.
. . . CLICK here for Photos !

Sushi Bars, sushiya, 寿司屋
Some are so expensive, you never check the price of any dish and just eat what the master serves you. Often the guests are regular patrons (Stammgast).
Some are food chains and serve any dish for a small amount, like 100 yen or 150 yen. The one's with bands where the dishes roll around the counter, kurukuru sushi くるくる寿司 are of this type. You staple the small dishes at your side and a waiter counts them before writing the bill.

Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)


ryootei 料亭 first-class Japanese restaurant

Often you need the introduction of a friend to be admitted.

Shinise Ryootei 老舗料亭
Ryotei with a haiku meeting and delicious seasonal food :
Kumiko san 若女将

source :


Family restaurants, ファミリーレストラン, mostly restaurant chains all over Japan, like Denny's.
Many are specialized on "Western Food" yooshoku 洋食, some have a free service of drinks.
. . . CLICK here for Photos !

famiresu ファミレス "family restaurant"
famireus mooningu ファミレスモーニング
family restaurant morning servise
. . . CLICK here for Photos !

The most popular restaurants of this kind are

Aiya 藍屋
Bamian (serving Chinese food) バーミアン
Coco's ココス
Denny's デニーズ
Gusto ガスト
Jonathan ジョナサン
Saizeria サイゼリア
Skylark スカイラーク
Yume-An 夢庵 Washoku
Zensho ゼンショー

After 2010, family restaurants are less popular since families have to tighten the budgets.


Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto
. . . . . Jolly Pasta

Fast food chain restaurants ファーストフード, like McDonald, Mister Donuts ミスタードーナツ or Starbucks.
Lotteria to give refunds if customers do not like new hamburger "zetsumyo" for 360 Yen, July 2009.
. . . CLICK here for Photos !

Fast Food Gourmet ... the Japanese Version

Hanbaiki 販売機 vending maschines for food

yooshokuya 洋食屋 restaurants with western food
like omuraisu, katsu cotelettes, hanbaagu hamburgers, ebifurai deep-fried shrimp, hayashi raisu hashee, rizotto rice and many more.
gohan ご飯 in bowls is not served, but raisu ライス on a plate, to be eaten with the fork.
. . . CLICK here for Photos !
Some have a bit of tradition since the Meiji restauration and opening of Japan and owners in the fourth generation still keep the taste of their great-grandfathers.
The first were around Yokohama when the port opened for foreigners after 1868.


Many restaurants serve a cheap daily changing course
higawari ranchi 日替わりランチ
in Kagawa this is called

taimu ranchi タイムランチ / 日替わりタイムランチ
(lunch time, lunchtime is ranchi taimu ランチタイム).


Izakaya, 居酒屋, public drinking house, the German KNEIPE, where workers take a sip before going home. Often located close to the station.
Some are chain restaurants, others are just small establishments on the ground floor of a home, run by a couple.
You get a free appetizer (otooshi in Kanto, tsukidashi in Kansai) before ordering.

These are most often also called "Red lampions" aka choochin、赤提灯, because such an item is hung outside the restaurant.

CLICK for more photos Lately we also have "Green lampions", midori choochin、緑提灯
They serve healthy food, using naturally grown vegetables, chicken or natural fish from the area only.
The owners are proud to contribute to environmental conservation of resources.
In Kanto, owners are called TENCHO 店長, in Osaka, TAISHOO 大将.

Izakaya in Edo 江戸の居酒屋

- quote -
Izakaya, literally means “stay-in” (i) (liquor shop” (sakaya);
these are much-loved local establishments for casual drinking and dining.
It is said that izakaya were started in the Edo Period (1603-1867) when sake was sold at large in individual servings. People would drink in front of the liquor shops, so eventually the shops began to serve simple foods to go with it. As matter of fact, you can still find some liquor shops that have places to sit and drink with simple finger food today.
- source : -

. Food vendors in Edo .

. Toshimaya 豊島屋 first Izakaya in Edo (1596) .

A new type of Izakaya, where all food costs only 270 Yen.
全品270円居酒屋 . 金の蔵Jr.
Open since August 20, 2009. They want to become a nationwide chainstore.
全品299円居酒屋 金の蔵Jr.
全品300円居酒屋 金の蔵Jr.
. . . CLICK here for Photos !
Check their menu HERE

Izakaya ... die japanische Kneipe

CHOOCHIN, lanterns and restaurants 提灯とだるま

WKD : Izakaya - The Japanese Pub Cookbook
Mark Robinson

Izakaya More of my own PHOTOS !

Kushiyaki 串焼き
fish, meat, shellfish, or vegetables grilled on skewers
. . . CLICK here for Photos !

robatayaki 炉辺焼き grilling and cooking by the fireside
Guests sit around an open fireplace and enjoy barbequed seafood, meat and vegetables.
. . . CLICK here for Photos !
am offenen Holzkohlenfeuer Gegilltes

- quote -
In Japanese cuisine, robatayaki (炉端焼き, literally "fireside-cooking"),
often shortened to just robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food on skewers are slow-grilled over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are suitable for grilling may also be offered.
Robata originates from a centuries-old country style of cooking by northern Japanese fishermen around a communal hearth (irori) that serves both as a cooking area and a source of heat, found on the northernmost island of Japan, Hokkaido.
- - - More in the WIKIPEDIA !

Yakitoriya 焼き鳥屋
Specialize in chicken dishes.


Hotels and Ryokan, ホテル、旅館 also serve food, mostly of local and seasonal flavor.
One speiality are the temples where you can stay over night and sample the "food of the monks", shojin ryori, shoojin ryoori 精進料理, vegetable dishes. You are also expected to take part in the morning prayer sessions and sometimes a bout of cleaning, gardening or oher temple work, samu 作務.
These places are called shukubo, shukuboo 宿坊. Mt. Koya is especially famous for its shukubo and in the evening, after your meager meal, you can go to the center of the huge temple compound and sample a bit of the "water of wisdom", hannya no mizu 般若の水.
Koya San in Wakayama 高野山 和歌山県

At a ryokan, the O-Kami san おかみさん, O-Kami, is in charge of caring for the visitors and their entertainmens (motenashi 持て成し) while the husband or sun is handling the kitchen as itamae 板前, the chef.
. . . CLICK here for Photos of O-Kami san !
Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.

. Hatago 旅籠, 旅篭 Lodging in the Edo period  


Yatai, 屋台 food stalls, pushcart stalls, used to be more common, are now under stricter hygienic control. They also were located close to train stations, even under the rails in the most noisy areas.
Some were used by two people, one cook and one
hikiko 引き子 puller of the yatai。
In some towns we now have "food stall villages", yatai mura, where many are located together to share water supply and toilets.
. . . CLICK here for Photos !

. Edo Yatai 江戸屋台 Food stalls in Edo .

The most famous three ones were for Sushi, Tenpura and Soba noodles. The nihachi soba (80% buckwheat and 20% wheat) was mostly frequented.
There were about 7600 yatai in Edo, because there were so many single men coming here to work who needed food.
The yatai was carried around, but it had all that was needed. A lamp (andon) at one side, stove (kama) at the other.

Yatai selling cheap food are also part of every festival, standing on both sides of the acces road to the festival ground.

The modern version of the YATAI is a truck equipped like a small kitchen. Especially during festivals or during lunchtime in the cities they show up or bring pre-cooked food and sell it rather cheap to the visitors and office workers.

They also used to come around local neighbourhoods to sell soup and other food in the evening, sounding as special song so you knew the "Ramen Car" was approaching. You bring your own bowl to get the noodle soup or grilled sweet potatoes.


. Tempura yatai (stall) 天ぷら屋台 .
- (Fukagawa Edo Museum)

. Welcome to Edo 江戸 ! .


Michi no Eki 道の駅 "Station at the Roadside"
are stop-overs along national roads, where you can have a cheap meal of local specialities. They also have stores selling the local specialities and fresh vegetables of the area.
Some are quite famous, for example the one in Okutsu Hot Spring, Okayama prefecture, where the local housewives prepare their home-made food and sell it for "all you can eat" for a rather cheap price. The variety of dishes and sweets is great and every day numbers of tourist buses flood the parking area during lunchtime.
. . . CLICK here for Photos !

WASHOKU : Roadside stations (michi no eki 道の駅)


Chain food stores also sell o-bento and some provide a space where you can eat too.
hokahoka bento ほかほか弁当. . . CLICK here for Photos !
Some of them are open for 24 hours and quite frequented by the young office workers.

Bento and Ekiben
弁当, 駅弁, lunchboxes sold at the station.


Kissaten, cofee shops

Fruits Parlor for sweets and ice creams


Chaya, tea shops, tea stalls 茶屋
(in the contracted form, it reads JAYA)

You can still find them on the road to a remote mountain temple. They serve tea and light refreshments of the area.
They were quite common along the many official travelling roads (kaidoo 街道) leading to Edo (now Tokyo).
Also called "Water Tea Shops", mizujaya 水茶屋 (みずぢゃや) or chamise 茶店(ちゃみせ).

O-Sen no Chaya お仙の茶屋 at the famous shrine Kasamori Inari during the Edo period

Teahouse of Doshinbo Nonko 道心坊能古の茶屋跡 and a haiku by Matsuo Basho

Dango chaya だんご茶屋 Tea stall selling dumplings, Mt. Utsu and Poetry

Haiku Chaya at Temple Iyadani-Ji, Shikoku Pilgrimage 俳句茶屋

Some chaya are even KIGO for haiku :
stall selling tea made with fresh water
..... shimizujaya 清水茶屋(しみずぢゃや)
teahouse at a waterfall, takimijaya 滝見茶屋 (たきみぢゃや)

Hanami chaya 花の茶屋(はなのちゃや)
Tea stall during the cherry blossom viewing season

Tsukimijaya 月見茶屋 (つきみじゃや)
tea house for moon viewing

aki chikaki kokoro no yoru ya yojoohan

sensing autumn's approach
four hearts draw together
in a small tea room

. Matsuo Basho .
Tr. Makoto Ueda

The "tea room with four and a half mats 四畳半" is a small one for the tea ceremony.

. niuriya, niuri-ya 煮売屋 / 煮売り屋 / にうりや selling simmered, boiled food .
saiya 菜屋
niurizakaya 煮売り酒屋 selling simmered food and sake
ichizen meshiya 一膳飯屋 quick lunch vendor
ochazuke ya お茶漬け屋 selling o-chazuke
- niuribune 煮売船 / 煮売り船


Antenna Shops アンテナショップ in Tokyo from every prefecture
satellite shops
to sample regional specialities
Furusato Antenna Shops (Chiho Bussan Kan 地方物産館)
. . . CLICK here for Photos !

quote Japan Times Feb. 26, 2009
Prefecture satellite shops proliferate in Ginza
Tokyo's glitzy Ginza district is becoming the new platform for satellite shops opened by various prefectures to introduce their local specialties and offer tourism information.
Gunma and Tottori opened such shops last summer, and Yamagata will relocate its Tokyo outlet to Ginza this spring.
A growing number of shoppers are flocking to such stores, boosting sales and drawing new local specialty shops to the district in Chuo Ward.

On Nov. 21, when seasonal marine products from the Sea of Japan were put on sale at the Tottori outlet, middle-aged and elderly housewives rushed to snap them up.
"There are many customers with 'matsuba' crabs on their minds, and they are sometimes sold out in one day," shop manager Hirotaka Toba said, referring to brisk sales of the famous but expensive winter delicacy.
Tottori last August opened a shop that is publicly run but privately managed in the Shinbashi district of Minato Ward. There was a good turnout in September, when 8,400 people visited its sales corner ...
But even if the sales target is achieved, the monthly rent — about ¥3.5 million — is a big headache, and some ¥20 million a year is required from the prefecture's general account to cover the deficit.

An official in charge said the red ink could be wiped out if local products that become popular at the shop are instead sold at department stores and supermarkets.
According to the Japan Center for Regional Development, satellite shops in Ginza became widely known in 1994 after Okinawa opened an outlet. In 1995, Kagoshima opened a shop near Ginza in Yurakucho, and Hokkaido and Iwate followed suit.
There are now about 15 prefectural satellite stores in the Ginza, Yurakucho and Shinbashi districts.
© Japan Times !


156 izakaya menu
Click on the photo to check some more menus.

The Menu お品書き o-shinagaki
kondate hyoo 献立表
meniyuu, menyuu メニュー menu

. . . CLICK here for Photos !

The menu chart is often with photos of the dishes (see above), so it is easy to pick our favorite dish.

More of my photos

Handwritten menu

Display of Bento for sale

Food display outside of a restaurant

Menu with noodle soups

- quote -
Comparison of Menus
(Oryori Kondate Kurabe)
This is a ranking list covering serious restaurants within Edo. Promoters include "Yaoya Zenshirō" also known as "Yaozen", an owner of the high-end restaurant that was loved by many educated men.
Since the beginning of the Bunka/Bunsei eras (1804-1830), many ranking lists that give an insight into the food culture in Edo in those days were published. This ranking is one of them, with Tagawa-ya, a famous catering restaurant in front of Daion-ji temple (in Ryūsen, Taitō ward) as the top-ranked restaurant in the east, and Kawaguchi, a Japanese style luxury restaurant in Hashiba (in Taitō ward) as the top in the west. Hashiba was an elegant place along the Sumida river with many vacation houses of wealthy merchants and luxury Japanese restaurants.
"Kayaba-chō Iseta" written in the center of referees refers to the restaurant Iseya Tahei in front of Kayaba-chō Yakushi-mae (Koto-bashi bridge in Sumida ward). This restaurant offered Tsukudani (food boiled down in soy sauce) to visitors who had come to worship at Sumiyoshi Shrine (in Tsukuda, Chūō ward) as something to go with young sake, and developed it into one of the local specialties in Edo.
- source : Tokyo Metropolitan Museum -


CLICK for more photos

The order of Shochikubai
(shoochikubai 松竹梅 しょうちくばい )
Pine (matsu 松 ) ... the most expensive
Bamboo (take 竹) ... medium expensive
Plum (ume 梅 ) ... least expensive (but still expensive ...)

Shochikubai are the three friends of winter in Chinese legend and lore.
saikan sanyu 歳寒三友 "three friends of winter", especially well known during the New Year holidays, when products with their name are auspicious.

. WKD : decoration of pine, bamboo and plum  
kigo for the New Year

Rererence Sho Chiku Bai

Sho Chiku Bai Sake from Takara brewery
. . . CLICK here for Photos !

Sho Chiku Bai as anime
. . . CLICK here for Photos !

Worldwide use

Things found on the way


izakaya no mado in nashi saku usuzukiyo

at the window of the pub
a nashi pear is in blossom -
night with a hazy moon


. Masaoka Shiki 正岡子規 .


居酒屋に傘を忘るも走り梅雨 岡田成青
居酒屋に席空くを待つ西鶴忌 岸川素粒子
居酒屋に日雇ら足る年忘れ 昌寿
居酒屋に時雨持ちこむ女傘 小池龍渓子
居酒屋に棲む夢千代といふ金魚 山下かず子
居酒屋に棲む廣重とあめふらし 大屋達治 繍鸞
居酒屋に靄たちこむる葱鮪かな 井上唖々
居酒屋のあかりは暗く遠花火 富田巨鹿
居酒屋のいつもの席の凝鮒 沖 鴎潮
居酒屋のさて何処に置く冬帽子 林翔
居酒屋の凭れ柱や衣被 河西みつる
居酒屋の昼定食や荻の風 小澤 實
居酒屋の木の椅子鳴りぬ隙間風 高橋欣也
居酒屋の浅き春なり新メニュー 吉野敏
居酒屋の漢の夕餉初鰊 渡辺とき子
居酒屋の火床にありけり十夜柿 古舘曹人 樹下石上
居酒屋の灯に佇める雪だるま 阿波野青畝
居酒屋の肴となりし年の豆 富本修志
居酒屋の谷中生姜と更けにけり 鈴木鷹夫 風の祭
居酒屋は船員ばかり蚊遣たく 小林清一

source : cgi-bin/HAIKUreikuDB

Related words

***** Michelin and Tokyo Restaurants

***** conbini コンビニ / コンビニエンスストア convenience store Combini

***** WASHOKU : General Information

..... Hakubutsukan, 食文化博物館   Food Museums and Theme Parks

CLICK for my Daruma Article
bentoo kooyasan kooya san hanya no mizu
See you soon at the local IZAKAYA!






Simmering in sweetened soy sauce (tsukudani)

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


tsukudani つくだに (佃煮) simmering in sweetened soy sauce, using mirin, sugar and some spices to make it a bit hot. It does not have a watery sauce and tastes quite strong.
It has been used since olden times as a kind of food preserve. It started with the fisherman from Tsukuda island, who prepared the leftovers of fish in this way. They came originally from the Osaka area and Shogun Tokugawa Ieyasu settled them at Tsukuda island.
Tsukudani is a speciality of Tokyo.

. . . CLICK here for Photos !

These preparations come with different flavors for each season.
Fish, shells, clams, meat, vegetables or seaweeds can be used.
kisetsu no tsukudani 季節のつくだ煮

kai no tsukudani 貝の佃煮 shellfish boiled in sweetened soy sauce

Tsukudani are often put into onigiri rice balls.

I remember eating ants tsukudani, have to check it out.

sansho no tsukudani 山椒のつくだ煮
Japanese pepper, "Mountain pepper" sanshoo


tsukudani kaidoo つくだに街道, つくだ煮街道
Road of Tsukudani

Store specializing in this food

at Aichi


Tsukudani is a Japanese simmered dish flavored with soy sauce and sugar, and so on. It's a great side dish to serve with hot steamed rice. When you have leftover kombu from making dashi broth, try making tsukudani.

Tsukudani is usually very salty, and it's good to eat on hot steamed rice.

Kombu no Tsukudani Recipe is here:
source : / Setsuko Yoshizuka


Tsukudani is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. High osmotic pressure preserves the ingredients. Its name originates from Tsukudajima, the island (in present-day Chūō, Tokyo) where it was first made in the Edo period.
Many kinds of tsukudani are sold. Traditionally made tsukudani is preservable and has been favored as a storable side dish in Japanese kitchen since the Edo period.
© More in the WIKIPEDIA !

„Eingekochtes von der Insel Tsukuda“.
Mit gesüßter Sojasauce und Gewürzen.


Tsukuda-shima Tsukuda Island

Tsukuda island is a low, sandy islet at the mouth of the Sumida river, which runs through the heart of Edo. Apart from a few patches of trees and small vegetable gardens, the entire island is occupied by a thriving village of fishermen and boat pilots, who make their living from the commerce of Edo Bay.

This island is located in an ideal spot for people who make their living from the sea. It is located right at the mouth of the Sumida river -- the largest waterway in Edo. From here, small boats can easily make their way up the river and through the network of canals to most of the neighborhoods in downtown Edo. To the south, deep water channels extend out into Edo bay. The docks of Shiba and Tsukiji are nearby, so large boats can anchor near the island as they wait to be unloaded.

The volume of goods brought into Edo is so large that no single port could possibly handle it. Although the most important cargoes are unloaded at the docks of Shiba, Tsukiji, Minato and Shinagawa, a lot of ships unload their cargoes directly onto small barges and takase-bune as they lie at anchor here, in the lee of Tsukuda island. The smaller boats then carry the goods through Edo's network of canals and waterways to small, riverside wharves, known as kashi.

Because of its location, Tsukuda island is a convenient spot for barges and small boats to stop while waiting for the large ships to start unloading. The beaches are almost always crowded with small boats, and the few chaya (teahouses) on the island are filled with customers chatting, gossipping and sipping their tea as they wait.

In addition to these visitors, the island is home to a thriving village of fishermen. The residents of Tsukuda island came to Edo in the mid-1600s at the request of the Shogun. Edo needed to increase the supply of fish to the city, because its population was growing too fast for the existing fishermen to keep up with demand. To convince people to leave their homes in western Japan and move to Edo, the Shogun offered them the special right to fish anywhere in Edo Bay that they want. Entire villages of fishermen accepted the offer, and moved to Edo, establishing large villages in the "Edo-mae" area, including one on Tsukuda island and one on the other side of the Sumida river, in Fukagawa.

Although these fishermen are not allowed to sell their products to the Shogun and his court, they do supply a large share of the fish bought by average citizens. Edo Bay is a rich source of all kinds of seafood, and the fishermen of Tsukuda island have developed many different methods of catching each type. Solitary fish, such as tai (red snapper) are usually caught with a regular fishing line. Other fish can be caught the same way, but it is usually more effective to use nets

The fishermen have developed a wide variety of different nets to catch different types of fish. Triangular nets on the end of long forked poles are used to catch fish that live in the mud at the bottom o the bay, such as hirame (flatfish) or tako (octopus). Small fish that swim in schools, for example iwashi (sardines), can be caught by just one person using a throwing net. But in order to catch larger fish, like saba (mackerel) and katsuo (bonito), the fishermen have to use huge nets, and work together in a group. Sometimes they use nets that are so big, they have to work in large groups, to haul the nets back in to shore.

Most of the fish can be caught right here in Edo Bay, but some of the largest types, such as maguro (tuna), can only be caught out in the open sea. Once in a while, fishing fleets will leave the bay for several days at a time to chase the huge schools of tuna. They may even attempt to catch a whale. When they are successful, these ocean expeditions can be very profitable. A big load of tuna or whale meat will bring a great price in the fishmarkets of Nihonbashi. However, fishing boats are not as well built as cargo ships; storms can blow up at any time out in the open ocean, so long trips to sea can be very risky. Even here in the Bay, life for most fishermen is difficult and dangerous.

Although fishing is the traditional work of the people from Tsukuda island, many of them have now taken new professions. Because of all the ships that anchor in this area to unload their cargoes, there is always demand for experienced boat pilots, who can transport goods from the large, seagoing vessels to the canal-side markets in different parts of the city. Other people, like Gyotaro, work in the city transporting people from place to place by boat -- as a sort of a "water taxi driver".
source :


midorimushi no tsukudani みどりむしの佃煮

Euglena tsukudani with various flavors  
yuugurena ユーグレナ Euglena

Worldwide use

das Tsukudani
in Sojasoße gekochte Meeresfrüchte

Variante der haltbaren Zubereitung durch knuspriges Einkochen in Sojasoße und Zucker.

Baby Bienen Tsukudani

Things found on the way


tsukudani no inago to natte hige o kosu

to make tsukudani
out of grashoppers ...
strain the whiskers 

Ishida Tokiji 石田時次

kigo for all autumn

inago 蝗, 稲子 ( いなご) 螽 grasshopper
catching grashoppers, inago tori 蝗捕り(いなごとり)
grashoppers on sticks, inagogushi 蝗串(いなごぐし)
The animal is about 3 cm long. Its long hind legs help it to jump well, but it does not sing in autumn. To catch the animal was not not only done to clear the rice paddies of an unwanted eater, but also to prepare the delicious tsukudani for the farmers, since it contains a lot of fat and protein.
Grashoppers are also eaten in other parts of the world.
inago no kushiage, sticks with fried grashoppers イナゴは串揚げ
CLICK here for photos !

Konchuu Ryoori, konchu ryori
Insects as human food ... a chapter of its own!

Related words




Toogarashi red pepper


Red pepper (toogarashi)

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


CLICK for many more red photos

kigo for all autumn

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

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

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

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

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

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


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

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

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

CLICK for more photos
Shimajiri piiman 具志頭ピーマン - from Shimajiri town, Okinawa

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



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

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


kigo for mid-autumn

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

kigo for mid-summer

toogarashi no hana 唐辛子の花 (とうがらしのはな)
flowers/blossoms of the red pepper

..... 蕃椒の花(とうがらしのはな)
They are small and white.
. . . CLICK here for Photos !

kigo for late summer

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


The following are NOT KIGO.

CLICK for original LINK
© PHOTO : shobo-an

shichimi toogarashi しちみとうがらし【七味唐辛子】
shichimi togarashi, nanami toogarashi, nanami togarashi
"seven flavors and red pepper"

seven flavor chili pepper
ground mix of red pepper and other aromatic spices
pepper blend with seven spices, spice mixture with seven ingredients

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

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

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

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

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

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

Sieben-Gewürz-Pulver, Sieben-Gewürz-Mischung

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

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

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

. nanairo toogarashi 七色唐辛子
chili pepper with seven colors .

One of them is orange from the peels of Fukure Mikan ふくれみかん / 福来(ふくれ)みかん
. . . CLICK here for Photos !
speciality of the Mount Tsukuba area 筑波山, Ibaraki


Yagenbori 薬研堀 "Yagen Canal" in Edo

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

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


CLICK for more YAGEN photos
Yagen red pepper containers

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

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

orosu koto mottomo shigoku Yagenbori

is most extremely done
at Yagenbori moat


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

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


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

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

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

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

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

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

Things found on the way

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


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


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

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


akatonboo hane o tottara toogarashi

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

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


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

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

Tr. Barnhill

to have stayed green -
the pepper

Tr. Addiss

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

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

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


moyuru ma ga inochi onna to toogarashi

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

Mitsuhashi Takajo 三橋鷹女


long fingers of heat
reaching into winter

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

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


red hot pepper -
another fight over
Indian curry

Gabi Greve
my husband likes it REALY HOT !

Related words

Mountain pepper (sanshoo, sansho) Japan

***** WASHOKU :


- #togarashi #redpepper #yagenbori -