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


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 -


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

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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 -





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







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



Saga prefecture

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

Saga Prefecture

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

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

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

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

Agriculture, forestry, and coastal fisheries form a large portion of the prefectural economy. Regional agricultural specialties include Saga beef, onions, and strawberries.
The prefecture is the largest producer of mochigome (sticky rice) and
greenhouse mandarin oranges in Japan.
© More in the WIKIPEDIA !


CLICK for more photos The Ariake Sea (有明海, Ariake-kai)
is a body of salt water surrounded by Fukuoka, Saga, Nagasaki, and Kumamoto Prefectures, all of which lie on the island of Kyūshū in Japan. It is the largest bay in Kyūshū. Its deepest point is only about 50 m deep, and extreme tides exceed 6 m. It is used for aquaculture, with nori being a major product. Various species of fauna including mudskipper (mutsugoro), Pen shell (Atrina pectinata), and fiddler crab live in the Ariake Sea. In autumn, there will be red-grass along the sea shore. Recent years have brought increasing pollution, with resultant red tide. Isahaya Bay is a branch of the Ariake Sea.
Across the Amakusa Islands lies the Yatsushiro Sea.

CLICK for more photos Many harbors are located on the coast. Among them are Misumi (in the city of Uki, Kumamoto Prefecture), Shimabara (Shimabara, Nagasaki), Taira (Unzen, Nagasaki), Nagasu (Kumamoto), Kumamoto (Kumamoto) , Miike (Omuta, Fukuoka), Kuchinotsu (Minamishimabara, Nagasaki), and Oniike (Amakusa, Kumamoto).
© More in the WIKIPEDIA !

Ariake ryoori 有明料理
Cuisine of products from the Ariake-kai sea
The Ariake sea and flatlands are rich in nutritients and rivers carry more nutritients from the mountains to the sea. The mix of fresh water and sea water is good for many kinds of seafood. The tide changes the sea level about 6 meters.
This food is served often in the town of Saga.
. . . CLICK here for Photos !

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

shishirian raisu シシリアンライス Sicilian rice
served on a plate, decorated with mayonnaise, eaten with chopsticks
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shooro manjuu 松露饅頭 (しょうろうまんじゅう) round Manju cakes
"like shoro mushrooms (truffles) that grow on the trees of Niji na Matsubara 虹の松原 in spring and autumn". The cakes are filled with sweet bean paste, outside is castella cake. They are about 3 to 4 cm in diameter.
Speciality of Karatsu 唐津市.
shooroo ショウロ Rhizopogon rubescens
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Suko sushi 須古寿司 from Suko town
Suko Town, Kishima island 杵島(きしま)郡白石(しろいし)
The area is famous for its rice planting, since more than 500 years Sushi is made. Especially mutsugoro and other seafood from Ariakekai are used. Also shiitake mushrooms, eggs, goboo, Narazuke pickles, red pickled ginger and mountain vegetables are used to bring sea and mountain on one box sushi (oshi sushi). It is thus very colorful and often also made for festivities. The villagers make it in memory of a former daimyo, who helped them inprove the rice plants of the area.
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Takesaki kani, Takezakigani 竹崎蟹 crab from Takesaki town
aogani アオガニ "blue crab" Callinectes sapidus
They are as large as 30 cm. Females are better in winter, the males in summer.
They are boiled in seawater 茹で竹崎蟹 to enjoy their natural taste.
koorazake, koora sake 甲羅酒 hot ricewine in the crab shell
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toofu 豆腐 bean curd
Saga is famous for its various bean curds.

. . . . . godoofu ごどうふ tofu made with kuzu vines
It is like a pudding with a shining surface and taste of rice.
from Arita 有田名物, often served in a beautiful pot of Arita pottery.
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. . . . . ishiwaridoofu - ishiwari toofu 石割豆腐 ishiwaridofu, ishiwari-dofu "tofu that can split a stone"
"stone breaking tofu"
from Kashiwajima island 神集島, near Karatsu
It is very hard and quite salty. The amount of eight normal portions of tofu are used for one serving.
Toyotomi Hideyoshi brought this preparation back from his war excursion to the Korean peninsula in the 16th century and is alive to our day.
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. . . . . zarudoofu ザル豆腐 / ざる豆腐 tofu in a bamboo basket
This tofu is made without soaking the beans in water, so it has the natural flavor of the soy beans.
from Karatsu 唐津

see also below, Ureshino Onsen Tofu

. Saga Tofu from Kyoto 嵯峨豆腐


Ureshino cha うれしのお茶 / 嬉野茶 tea from Ureshino
Green tea and black tea are produced, since it was introduced by the Ming-Chinese in 1504. The original tea is roasted in a metal container or kettle.
Some say this was the origin of tea production in Japan.
Also used to flavor soft ice and other regional sweets.
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Ureshino Onsen Tofu 嬉野温泉豆腐 tofu with hot spring water
Onsen water is used to make this delightful local dish. The alkaline in the water makes the bean curd in the tofu soft and mellow when it is heated in ceramic pots. Onsen tofu is traditionally served with condiments such as green onion, ginger, and sesame paste to taste.
© More in the WIKIPEDIA !

warasubo 藁素坊 (ワラスボ) green eel goby
Taenioides rubicundus
Odontamblyopus lacepedii
from Ariakekai. sometimes also called subo スボ、jinkichi ジンキチ or even mutsugoroo ムツゴロウ.
His strange outlook with sharp teeth made him a model for ALIEN.
His flesh is rather tasty. Raw as sashimi, or boiled or grilled with miso. Also dried. A good friend for the sake drinker.
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Yobuko ika よぶこイカ / 呼子(よぶこ)squid from Yobuko town
near Karatsu town. The squid is almost transparent when served fresh as sashimi. Other parts are eaten as tempura.
The port of Yobuko is famous for its rich fish grounds nearby and fresh fish.
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Yoshinogari 吉野ケ里
In Memory of Queen Himiko

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

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

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


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

Worldwide use

Things found on the way

Delicacies from Saga
- source :


aki no tabi Ariakekai no umi no sachi

travelling in autumn -
the good seafood from
Ariakekai sea

Nakayama Hanako, October 2004


mutsugoroo mutsujuuroo no doro shiai

mudskipper five
and mudskipper ten
fight in the mud

und Mutsujuro
machen eine Schlammschlacht

Awano Seiho 阿波野青畝 (1899 - 1992

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


butsumetsu no seiten o yobu mutsugoroo

bringing fine weather
for Buddha's death day -

Nagajima Tenseki 永島転石

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

Related words

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

***** WASHOKU : Regional Japanese Dishes


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

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


- #sagaprefecture #saga -