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Mandala Arrangements of Food
Some food is arranged on round trays in the form that reminds me of a mandala.
hooshamori 放射盛り "like a star"
hoosha mori
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Two Sushi Mandala
by Ken Kawasumi
shippoo maki - shikai maki 七宝巻と四海巻
Cloisonnee and The Four Seas
. shippoo 七宝 (しっぽう)cloisonne .
quote from
http://d.hatena.ne.jp/kenkawasumi/
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quote from
鯖味噌本部
http://blog.livedoor.jp/kochirasabamisohonbu/archives/50784648.html
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Like a toy ball, Temari Sushi
temarizushi 手まりずし
source : chankosmile
. . . CLICK here for Temari Sushi Photos !
Daruma Museum . temari 手まり、手毬),
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CLICK for more Japanese photos
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虎杖浜たらこ
Tarako cod roe mandala
tarako, roe of the cod 鱈子(たらこ)
kigo for all winter
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CLICK for more food mandala images
Food Mandala REFERENCE
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Worldwide use
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Things found on the way
Daruma Museum
Mandala Therapy
.. .. .. .. Mandala for Life .. A Haiku and Picture Selection
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Mandala Plates
A rare blue, amber and cream-glazed pottery tripod dish.
Tang dynasty (618-907)
An Iznik 'Spider's Web' pottery Dish.
Turkey, 17th Century
source : www.alaintruong.com
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HAIKU
mandala food -
no way to get around
my hunger
Gabi Greve, March 2009
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Related words
***** WASHOKU :
Some ways to decorate sushi on a tray
***** WASHOKU : General Information
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Showing posts sorted by relevance for query hunger. Sort by date Show all posts
Showing posts sorted by relevance for query hunger. Sort by date Show all posts
3/21/2009
1/30/2008
SAIJIKI Japanese Food START
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The Japanese Food Saijiki
和食歳時記
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The JAPANESE FOOD SAIJIKI starts from here.
Please use your browser to find a word!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Food of Spring ... haru no ryoori 春の料理
***** Location: Japan
***** Season: Spring
***** Category: Humanity
*****************************
Explanation
The Haiku SPRING starts on February 4, according to the Asian lunar calendar.
Spring is the time when a lot of sprouts and buds appear on the table or are made into preserves and pickles. I made an extra page with the pickles of spring, 春の漬物.
Tsukemono (Pickles)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Early Spring
Daikotaki 大根焚き Cooking large radishes
Temple Sanzen-In, Kyoto, February, first day of the horse
三千院の初午大根焚き
A huge nabe pot of radish pieces and bits of fried tofu (abura age) are boiled in a broth and eaten by the people in the hope to stay well all year.
. . . CLICK here for Photos !
. Sanzenin 三千院 Sanzen-In - Kyoto .
Ehomaki Sushi Roll (ehoomaki 恵方巻き) for Setsubun, February 3.
Godairiki mochi 五大力餅Mochi rice cakes for good luck
Festival of the Five Powerful Deities, Temple Daigoji, Kyoto
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Mid-Spring
dengaku 田楽 food and spring dance
kinome dengaku 木の芽田楽(きのめでんがく)
dengaku with fresh tree sprouts
dengaku yaki 田楽焼(でんがくやき)grilling dengaku
dengaku toofu 田楽豆腐(でんがくどうふ)tofu-dengaku
dengaku sashi 田楽刺(でんがくざし) skewer for dengaku
Kuko meshi 枸杞飯 (くこめし)
Cooked rice with wolfberry leaves
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Mushigarei 蒸鰈 (むしがれい . 蒸し鰈)
steamed flounder , steamed sole
yanagi mushigarei 柳むしがれい(やなぎむしがれい)
yanagi mushi やなぎむし "steamed willow soles"
Hoshigarei 干鰈 (ほしがれい ) dried flounder
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Sanshoo no kawa 山椒の皮 (さんしょうのかわ)
bark of the mountain pepper
karakawa からかわ
sanshoo no kawa hogu 山椒の皮剥ぐ(さんしょうのかわはぐ)
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Tsukushi ae, horsetail with dressing 土筆和(つくしあえ)
Ukogimeshi 五加飯 (うこぎめし) cooked rice with aralia
ukogi cha 五加茶(うこぎちゃ) trea from aralia
The leaves of aralia are torn to small pieces and cooked with the rice.
Fatsia japonica blossoms (yatsude no hana) Japanese Aralia
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Yomenameshi 嫁菜飯 (よめなめし)
Starwort leaves cooked with rice
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Late Spring
Kazu no ko tsukuru 数の子作る (かずのこつくる)
preparing herring roe
drying herring roe, kazu no ko hosu
数の子干す(かずのこほす)
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Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice. Nikko.
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Shunkyuu 春窮 (しゅんきゅう) food scarcity in spring
famine, Lebensmittelknappheit im Fruehling
Famine and Hunger periods during the Edo period . kikin 飢饉
warabijiru, bracken soup 蕨汁(わらびじる)
warabimeshi, rice with bracken 蕨飯(わらびめし)
zenmai meshi, rice with zenmai fern ぜんまい飯(ぜんまいめし)
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All Spring
Hidara 干鱈 ひだら dried codfish, haddock
hoshidara 乾鱈(ほしだら)
boodara 棒鱈(ぼうだら)
imoboo芋棒(いもぼう)"potato stick"
tara tenbu 鱈田夫(たらでんぶ)
uchidara 打鱈(うちだら)
This is a large fish and once dried, you have to place the pieces into water for two or three days to get soft. It is prepared with bamboo sprouts and wasabi or placed in a nabe hodgepodge.
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Mezashi 目刺 "pierced eyes", dried sardines
held together by a bamboo skewer or a piece of straw passed through their eyes
mezashi iwashi 目刺鰯(めざしいわし, hoozashi 頬刺(ほおざし)"pierced cheeks", hozashi ほざし、 hoodoshi ほおどし, 目刺し
. . . CLICK here for Photos !
Speciality of Kyushu.
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD
目刺 みなつらぬかれたる かなしき眼
mezashi mina tsuranukaretaru kanashiki me
poor dried sardines
all bound together ...
your sad eyes
Hosotani Genji 細谷源二
Tr. Gabi Greve
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Nameshi 菜飯 (なめし) "cooked rice with leaves"
..... nahan 菜飯(なはん)
nameshi jaya 菜飯茶屋(なめしぢゃや)tea shop selling this food
菜飯もどき(なめしもどき)
Rice is cooked with salt and a bit of rice wine, when done the chopped leaves of radish and komatsuna spinach are added. The fresh green of the vegetable leaves enhances the feeling of spring when eating.
komatsuna, Senfspinat
nameshi haiku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
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Sansai ryori, sansai ryoori 山菜料理 Dishes with vegetables from the forest
Shijimi jiru 蜆汁 (しじみじる) Corbicula clam soup
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams
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Shirasuboshi 白子干 (しらすぼし, 白子干し)
dried small sardines
shirasu 白子(しらす) "white child"
chirimen jako ちりめんじゃこ、chirimen ちりめん
Mostly sardines, about 1 or 2 months old. They are only about 1 centimeter long. They are dried on the beach and best when eaten right there. They also make a topping for rice.
. . . CLICK here for Photos !
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Shungiku 春菊 (しゅんぎく ) Spring Chrysanthemum
leaves of chrysanthemum, kikuna 菊菜(きくな)
..... shingiku しんぎく
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Tsuboyaki 壷焼 (つぼやき)
sazae turban shell fried in the conch
sazae no tsuboyaki 栄螺の壷焼(さざえのつぼやき)
yakisazae 焼栄螺(やきさざえ)
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Tsukemono (Pickles)
*****************************
Things found on the way
*****************************
HAIKU
tree buds
as crisp tempura ...
start of the season
Gabi Greve, Japan, 2002
*****************************
Related words
***** The Asian Lunar Calendar. Reference
***** Rice, with many Japanese words
Rice plant (ine 稲, sanae 早苗 )
Rice grains are called "kome, mai 米".
On the table and cooked, it is called "Gohan" ご飯 or "meshi" 飯 めし.
NEXT
*********** SUMMER FOOD
BACK TO
*********** NEW YEAR FOOD
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
! SEARCH THIS BLOG !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The Japanese Food Saijiki
和食歳時記
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The JAPANESE FOOD SAIJIKI starts from here.
Please use your browser to find a word!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Food of Spring ... haru no ryoori 春の料理
***** Location: Japan
***** Season: Spring
***** Category: Humanity
*****************************
Explanation
The Haiku SPRING starts on February 4, according to the Asian lunar calendar.
Spring is the time when a lot of sprouts and buds appear on the table or are made into preserves and pickles. I made an extra page with the pickles of spring, 春の漬物.
Tsukemono (Pickles)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Early Spring
Daikotaki 大根焚き Cooking large radishes
Temple Sanzen-In, Kyoto, February, first day of the horse
三千院の初午大根焚き
A huge nabe pot of radish pieces and bits of fried tofu (abura age) are boiled in a broth and eaten by the people in the hope to stay well all year.
. . . CLICK here for Photos !
. Sanzenin 三千院 Sanzen-In - Kyoto .
Ehomaki Sushi Roll (ehoomaki 恵方巻き) for Setsubun, February 3.
Godairiki mochi 五大力餅Mochi rice cakes for good luck
Festival of the Five Powerful Deities, Temple Daigoji, Kyoto
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mid-Spring
dengaku 田楽 food and spring dance
kinome dengaku 木の芽田楽(きのめでんがく)
dengaku with fresh tree sprouts
dengaku yaki 田楽焼(でんがくやき)grilling dengaku
dengaku toofu 田楽豆腐(でんがくどうふ)tofu-dengaku
dengaku sashi 田楽刺(でんがくざし) skewer for dengaku
Kuko meshi 枸杞飯 (くこめし)
Cooked rice with wolfberry leaves
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mushigarei 蒸鰈 (むしがれい . 蒸し鰈)
steamed flounder , steamed sole
yanagi mushigarei 柳むしがれい(やなぎむしがれい)
yanagi mushi やなぎむし "steamed willow soles"
Hoshigarei 干鰈 (ほしがれい ) dried flounder
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sanshoo no kawa 山椒の皮 (さんしょうのかわ)
bark of the mountain pepper
karakawa からかわ
sanshoo no kawa hogu 山椒の皮剥ぐ(さんしょうのかわはぐ)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tsukushi ae, horsetail with dressing 土筆和(つくしあえ)
Ukogimeshi 五加飯 (うこぎめし) cooked rice with aralia
ukogi cha 五加茶(うこぎちゃ) trea from aralia
The leaves of aralia are torn to small pieces and cooked with the rice.
Fatsia japonica blossoms (yatsude no hana) Japanese Aralia
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yomenameshi 嫁菜飯 (よめなめし)
Starwort leaves cooked with rice
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Late Spring
Kazu no ko tsukuru 数の子作る (かずのこつくる)
preparing herring roe
drying herring roe, kazu no ko hosu
数の子干す(かずのこほす)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice. Nikko.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shunkyuu 春窮 (しゅんきゅう) food scarcity in spring
famine, Lebensmittelknappheit im Fruehling
Famine and Hunger periods during the Edo period . kikin 飢饉
warabijiru, bracken soup 蕨汁(わらびじる)
warabimeshi, rice with bracken 蕨飯(わらびめし)
zenmai meshi, rice with zenmai fern ぜんまい飯(ぜんまいめし)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All Spring
Hidara 干鱈 ひだら dried codfish, haddock
hoshidara 乾鱈(ほしだら)
boodara 棒鱈(ぼうだら)
imoboo芋棒(いもぼう)"potato stick"
tara tenbu 鱈田夫(たらでんぶ)
uchidara 打鱈(うちだら)
This is a large fish and once dried, you have to place the pieces into water for two or three days to get soft. It is prepared with bamboo sprouts and wasabi or placed in a nabe hodgepodge.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mezashi 目刺 "pierced eyes", dried sardines
held together by a bamboo skewer or a piece of straw passed through their eyes
mezashi iwashi 目刺鰯(めざしいわし, hoozashi 頬刺(ほおざし)"pierced cheeks", hozashi ほざし、 hoodoshi ほおどし, 目刺し
. . . CLICK here for Photos !
Speciality of Kyushu.
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD
目刺 みなつらぬかれたる かなしき眼
mezashi mina tsuranukaretaru kanashiki me
poor dried sardines
all bound together ...
your sad eyes
Hosotani Genji 細谷源二
Tr. Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Nameshi 菜飯 (なめし) "cooked rice with leaves"
..... nahan 菜飯(なはん)
nameshi jaya 菜飯茶屋(なめしぢゃや)tea shop selling this food
菜飯もどき(なめしもどき)
Rice is cooked with salt and a bit of rice wine, when done the chopped leaves of radish and komatsuna spinach are added. The fresh green of the vegetable leaves enhances the feeling of spring when eating.
komatsuna, Senfspinat
nameshi haiku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sansai ryori, sansai ryoori 山菜料理 Dishes with vegetables from the forest
Shijimi jiru 蜆汁 (しじみじる) Corbicula clam soup
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shirasuboshi 白子干 (しらすぼし, 白子干し)
dried small sardines
shirasu 白子(しらす) "white child"
chirimen jako ちりめんじゃこ、chirimen ちりめん
Mostly sardines, about 1 or 2 months old. They are only about 1 centimeter long. They are dried on the beach and best when eaten right there. They also make a topping for rice.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shungiku 春菊 (しゅんぎく ) Spring Chrysanthemum
leaves of chrysanthemum, kikuna 菊菜(きくな)
..... shingiku しんぎく
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tsuboyaki 壷焼 (つぼやき)
sazae turban shell fried in the conch
sazae no tsuboyaki 栄螺の壷焼(さざえのつぼやき)
yakisazae 焼栄螺(やきさざえ)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tsukemono (Pickles)
*****************************
Things found on the way
*****************************
HAIKU
tree buds
as crisp tempura ...
start of the season
Gabi Greve, Japan, 2002
*****************************
Related words
***** The Asian Lunar Calendar. Reference
***** Rice, with many Japanese words
Rice plant (ine 稲, sanae 早苗 )
Rice grains are called "kome, mai 米".
On the table and cooked, it is called "Gohan" ご飯 or "meshi" 飯 めし.
NEXT
*********** SUMMER FOOD
BACK TO
*********** NEW YEAR FOOD
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
SAIJIKI
1/08/2011
Edo Favorite 100 Dishes
[ . BACK to WORLDKIGO TOP . ]
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100 Favorite Dishes of Edo
江戸料理百選
Copy the Japanese names and insert them . HERE .
to see the photos.
. Food vendors in Edo .
. yaozen 八百善 Yaozen restaurant in Asakusa .
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. . . . . Tofu (touhu)
arare toofu 霰豆腐 "tofu like hail stones"
あられとうふ
The tofu is cut in little cubes like a dice. It may be deep-fried.
asaji dengaku あさじでんがく covered with umeboshi soysauce paste
浅茅田楽 . see Konome Dengaku.
atsuyaki toofu 厚やき豆腐 Thick fried tofu.
bekkau toofu べっかう豆婦 "tortoise shell tofu"
べっかうとうふ
(bekkoo toofu べっこう豆腐)
Cut in triangles, fried to a tortoise shell color.
chawan mushi 茶碗むし / 茶碗蒸 "steamed in a tea bowl"
A favorite in the winter months.
chikuwa toofu 竹輪豆婦 Tofu with chikuwa tubes.
ちくわとうふ
ebi toofu 苗埋菽乳 Tofu with shrimps.
えびとうふ
fuwafuwa toofu ふはふは豆腐 soft ground tofu with an egg
ふはふはとうふ
The mixture is put in boiling water to form a ball, sesame added for flavor.
tamago fuwafuwa 玉子ふわふわ boiled egg with dashi and irizake 煎酒, made from boiled down sake (to about 80%), with pickled umeboshi plums, bonito shavings and a bit of salt. This irizake (iri-zake, sake o iru, to boil down ricewine) was used until soy sauce became more readily available as a flavoring.
ganseki toofu 巖石とうふ "Tofu like a rock"
がんせきとうふ
Placed in a clear broth.
gookan toofu 合歓とうふ "Silk tree tofu"
One mochi is placed on top of the tofu.
gutsuni toofu ぐつ煮とうふ gently simmered tofu
With Saikyo miso or red miso. Flavored with mountain pepper.
Served in an earthen pot to keep warm.
hanpen toofu ハンペン豆腐 Hampen made from yam, tofu, water and a bit of salt. Served in a clear hot broth. Also called "shiratama 白玉", white ball
hiryauzu - kaku hiryausu "flying dragon head"
ヒリャウヅ -方ヒレウズ / 飛竜子 / 飛竜頭 / 角飛龍頭
ひりゃうず - かくひりゃうず / 飛竜頭 豆腐
In Kanto it is called ganmodoki がんもどき.
In Kansai it is called hiryoozu ひりょうず.
Tofu with a lot of vegetables.
imokake toofu 薯蕷かけ豆腐 Tofu with thick sauce made from grated yam
いもかけとうふ
Served in a broth with katsuobushi.
ise toofu 五瀬豆腐 grind tofu, sea bream, yam and other ingredients, with an egg, simmered in a box, flavored with miso and sansho pepper.
ishiyaki toofu 石焼とうふ stone-fried tofu
Similar to sukiyaki, flavored with grated radish and raw soy sauce.
kamaboko toofu 肉ぼことうふ made in the form of small kamaboko
かまぼことうふ
Tofu and sesame are blended together and simmered into kamabako shape.
kaminari toofu 雷とうふ "Thunder tofu"
かみなりとうふ
Fast fried in sesame oil, so it makes a noise like thunder.
komon toofu 小もんとうふ tofu mixed with slightly grilled nori seaweed, wrapped like a bag
こもんとうふ
Served in hot broth.
konome dengaku, ko no me dengaku 木の芽田楽 Mountain pepper dengaku.
covered with miso paste.
koori toofu 玲瓏とうふ tofu in kanten jelly.
こおりとうふ
Served with a bit of Japanese mustard.
Sometimes brown sugar is added and the tofu eaten as a desert.
koozu yufoofu 高津湯とうふ Hot tofu a la Kozu
こうづゆとうふ
Kinugoshi tofu covered with a hot sauce of kuzu ankake. Also called
Nanzenji tofu 南禅寺豆腐
mino dengaku 簑でんがく "dengaku in a straw coat"
tamago dengaku 鶏卵でんがく egg dengaku
みのでんがく - たまごでんがく
The dengaku is flavored with hot pepper.
The egg dengaku is covered with soy sauce, an egg yolk and sprinkled with black poppy seeds.
misotsuke toofu 味曾漬とうふ Tofu with miso sauce.
mizore soba 霙蕎麦 "buckwheat dumplings in sleet"
みぞれそば
Oborodofu is boiled in dashi shooyu, then some sobakiri buckwheat dumplings are added. White leek, grated radish or wasabi for flavoring.
Ogasawara toofu 小笠原菽乳 Tofu simmered in arrowroot water (kuzuyu 葛湯)
おがさわらとうふ
Decorated with grated radish, thick arrowroot sauce and some katsuobushi.
osasa toofu, ozasa tofu 小竹葉とうふ fried tofu
おざさとうふ
Fried tofu is simmered in soysauce and mirin, a half-boiled egg added. Sesame adde extra flavor.
Cold it can also be used in a bento box.
rokujoo 腐軋 Rokujo Tofu
ろくじょう / 六浄豆腐
This tofu was first made in Kyoto, Rokujoo 京都六条.
It shows the theme of snow at the 88th night, before the first harvest of tea leaves.
Restaurant Dining in Edo
shin no udon toofu 真うどん豆腐 Tofu cut in thick pieces like udon noodles.
しんのうどんとうふ
shiran toofu 芝蘭菽乳 "white tofu"
しらんとうふ / ちーらん
White sesame seeds are ground finely, white miso added, white leek parts added. Heaped on hot tofu, with some grated radish.
sushini 酢烹 tofu cooked on a deep-fried sardine
すしに
tataki toofu 叩き豆腐 "beaten tofu"
たたきとうふ
Fried tofu is beaten (chopped) with a knife, an egg white added. The mixture is formed like a hamburger, wrapped in wheat flour and fried.
Best eaten cold.
toofumen 菽乳麺 somen noodles with tofu
とうふめん
Flavored with sesame oil.
tsutsumi age 包油煤 wrapped and fried tofu
つつみあげ
uzumaki toofu 渦まき豆腐 "whirl tofu"
うずまきとうふ
Rolled in a large seaweed leaf (Suizenji nori) 水前寺海菜, with some hardboiled egg-white and kanpyo.
uzumi toofu 埋豆腐 "burried tofu"
うづみとうふ
Flavored with mountain pepper, roasted sesame seeds, hot pepper powder, grated ginger and yuzu citron.
Miso is placed on the burried tofu and rice is placed on top of it.
yukige meshi 雪消飯 "snow-melt rice"
ゆきげめし
Short-cut udon-tofu covered with rice and grated radish. Served in a broth.
. WASHOKU
Tofu Dishes . Bean Curd
................................................................................
. . . . . daikon 大根 large radish dishes
agedashi daikon 揚出大こん Radish in hot broth
Radish fried in sesame oil, then served in a broth of soy sauce and garnished with mountain pepper
daikon mushi 大根蒸 broiled radish
だいこんむし
Made from dried kiriboshi daikon stripes. Sometimes fish is added to make a good broth.
daikon sanchuu ae 大こんさんちやう醤 radish mixew with other ingredients to a saladd
だいこんさんちゃうあえ
Kiriboshi radish stripes are used. Mixed with white sesame seeds, red miso paste and sake. A bit of wasabi is added before serving.
daikon shio zoosui 大根塩ざうすい rice gruel with radish and salt
daikon tooshunkin 大根都春錦 "radish parcel"
Peeled radish, wrapped in yuba, flavored with hot pepper or mountain pepper.
daikon yu namasu 大根湯なます
だいこんゆなます
Japanese style radish salad. Served cold.
Jooshuu Tatehayashi meibutsu daikon soba
上州館林名物大根蕎麦
じょうしゅうたてはやしめいぶつだいこんそば
Buckwheat noodles served with a lot of radish shavings.
Nooshuu meibutsu hoshi daikon meshi
濃洲名物干大根飯
Made from dried kiriboshi radish, a crunchy dish.
Rikyuu abe daikon 利休あへ大根り radish "a la Rikyu"
きゅうあへだいこん
Flavored with cinamon and sesame.
. Sen Rikyuu, Sen Rikyū 千利休 Sen Rikyu .
rinmaki oofurofuki daikon 林巻大風呂吹大根
radish cut like tree rings, boiled in dashi, served on a bed of miso paste, with a slice of yuzu on top.
sanshu awase daikon 三種合大根 radish with katsuobushi
さんしゅあわせだいこん
soomen daikon 素麺大根 radish like somen noodles.
そうめんだいこん
Cut in long strings, served with vinegar, as a mouth cleanser betewen other dishes.
. WASHOKU
Radish Dishes
................................................................................
. . . . . gohan, meshi 飯 rice dishes
aonori zoosui 青苔雑炊 rice gruel with green nori seaweed
あおのりぞうすい
daikon meshi 大根飯 with radishes
..... Echizen no daikon meshi 越前国大根飯
with radishes from Echizen
hidara meshi 乾呉魚飯 rice with dried cod
ひだらめし
Mentioned in a cookbook from 1802. The fish filets are dried over a medium heat and then cut in small stripes. They are then mixed with the cooked rice.
names of the cooking heat in Edo
bunka 文火 (ぶんか) low heat/flame (yowabi 弱火)
bunbuka 文武火(ぶんぶか)medium heat/flame (chuubi 中火)
buka 武火(ぶか) high heat/flame (tsuyobi 強火)
hotarumeshi, hotaru meshi ホタル飯 "firefly rice"
ほたるめし / 蛍飯
During the hunger periods. 190 g rice was cooked with 4,300 g of starowort leaves (yomena) and mugwort (yomogi). The few white rice grains would look like fireflies in the green leaves mush.
((( Another way to make cooked rice last longer during a famine was putting more water into rice gruel, calling it "mirror rice" (kagami meshi 鏡飯) or omoyu おもゆ 重湯】). )))
kadame meshi 海帯めし rice with wakame kelp.
かだめめし
kadame 加太和布 is a special kelp harvested in Wakayama, Kishu, in Kada town 加太浦.
kakimeshi 牡蛎飯 rice with oysters
Cooking oysters would prevent the outbreak of indigestion and food poisoning in times without refrigerator.
. kokerazushi こけらずし kokera sushi
konnyaku meshi 蒟蒻飯 rice with konyak devil's tongue
konoha meshi 木の葉めし"rice with tree leaves"
このはめし
Fresh sprouts and buds were mixed in spring food.
kotori, shookin zoosui 小禽ざうすい
rice gruel with "little birds"
mana zoosui 菁蕪菜雑炊 rice gruel with leaves of turnip
まなぞうすい
namakai meshi 石明魚飯 rice with fish
なまかいめし
nankin gayu なんきん粥 kayu. rice gruel with pumpkin
Pumpkin and red beans were cooked with the rice. It was a very warming slightly sweet dish in winter.
nasubi zoosui 茄子ざうすい rice gruel with eggplants
nattoo modoki 賽淡鼓 "looking like fermented beans"
なっとうもどき
modoki was a way to prepare vegetable dishes "looking like" fish or meat. It was often done in temples.
negi meshi 葱めし rice with leek
Many other vegetables can be added, also sweet chestnuts and shiitake mushrooms. Served in a hot broth 達失汁.
leek was grown in the fields around Edo, see Edo Vegetables below.
negi zoosui 葱ざうすい gice gruel with leek
nira zoosui 韮ざうすい rice gruel with nira leek
にらざうすい
leek dishes are all typical winter dishes.
Rikyuu meshi 利休めし rice cooked "a la Rikyu"
Sen no Rikyu (千利休, 1522 – 1591) was the founder of the tea ceremony.
Rice is cooked with hoojicha tea, then dashi broth is added. Some green stems of rape (na no hana) are added as topping.
This is a typical dish of spring.
. sakurameshi 桜めし "cherryblossom rice"
shijimi meshi 蜆肉飯 rice with corbilula clams
shiso meshi 紫蘇飯 rice with perilla
しそめし
soba meshi 蕎麦飯 with buckwheat noodles
someii, somei-i 染飯 colored rice
そめいい
Already mentioned in 1553. It is colored with kuchinashi gardenia and becomes a bright yellow color. It was popular in the tea stalls along the 53 stations of the Tokaido road. Gardenia extract was like a medicine against weak feet and brought back energy.
taimeshi 道味魚飯 -鯛飯 rice with slices of sea bream
たいめし - たいめし
toofu zoosui 菽乳雑炊 rice gruel with tofu
yamabuki meshi 山吹めし "yellow rice"
yamabuki is the yellow color of the plant "yellow rose", the color of coins in the Edo period and the color of egg yolk.
A hard-boiled egg is placed on the rice, served with broth, some grated ginger and a bit of salt.
yudoofu modoki 賽湯菽乳 "looking like hot tofu"
ゆどうふもどき
「賽(ゆ)湯菽(どうふ)乳(もどき)
Hot rice gruel with arrowroot sauce, some grated ginger and mustard for flavoring.
Some of the ingredients mixed with rice have their own entry in this BLOG.
. WASHOKU
Rice Dishes (meshi, gohan)
................................................................................
. . . . . tai 鯛 sea bream dishes
kakitaimushi, kaki tai mushi かき鯛むし
steamed sea bream with oysters
かきたいむし
makitai 巻鯛 "rolled sea bream"
まきたい
sarasa tai さらさ鯛 "chinz sea bream"
さらさたい
Satsuma meibutsu koro iridai 薩摩名物ころ煮鯛
ころいりだい
simmered sea bream a la Satsuma
Satsuma satootsuke tai さつま砂糖漬鯛
さつまさとうつけたい
sea bream pickled in brown sugar, a la Satsuma
Satsuma tai no atsumejiru 薩摩鯛のあつめ汁
Rice soup atsumejiru with sea bream, a la Satsuma
sugiyaki tai 杉やき鯛 sea bream served in a box made of cedar wood.
Fish is flavored with miso paste.
taimaru ageni 鯛丸あげ煮 whole fried sea bream
A small fish is used. Flavored with soy sauce.
taimeshi 道味魚飯 - 鯛飯 rice cooked with sea bream
たいめし - たいめし
tai no koo no mono sushi 鯛の香物酢
たいのこうのものすし
sea bream pickled with vinegar
tai no soborojiru 鯛のそぼろ汁
doosuma ・同すましそぼろ
たいのそぼろじる・どうすま
small pieces of sea bream in hot broth
tai no tororojiru 鯛の青淵汁
たいのとろろじる
Soup with grated jinenjo yam and sea bream
. WASHOKU
Sea Bream Dishes
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. . . . . tamago 卵 egg dishes
aemaze あえまぜ a kind of fish salad, with vegetables and egg
嚮食交
Sometimes sake was used for a dressing.
isona tamago いそなたまご "beach flavor eggs"
磯菜卵
After boiling half-soft in vinegar and irizake, they are sprinkeld with nori from Asakusa or wasabi.
matsukaze tamago 松風卵 egg a la "wind in the pines"
まつかぜたまご
Rikyuu tamago - Kurumi tamago 利休卵 / 胡桃卵
りきゅうたまご - くるみたまご
eggs "a la Rikyu" and walnut eggs
Simmered egg with ground sesame seeds (or ground walnut meat), flavored with soy sauce and sake.
shigure tamago 時雨卵 "winter drizzle eggs"
しぐれたまご
A kind of okonomiyaki omelette.
tamago dojoo たまごどじょう loach soup with egg
卵鰌魚
Yanagigawa nabe 柳川鍋(やながわなべ)
tamago hanpen 玉子半ぺん hampen with egg
tamago iridashi 玉子いり出し soup with egg
tamago kaiyaki 玉子貝焼 fried eggs with seashells
uzura tamago 鶉卵 quail eggs
うずらたまご
yosetamago 寄卵 eggs mixed with other ingredients
よせたまご
Food colored yellow with egg yolk was called yamabuki, for example
yamabuki kamaboko やまぶきかまぼこ yellow kamaboko fish paste.
. WASHOKU
Egg Dishes
tamago hyakuchin 「卵百珍」(たまごひゃくちん)
100 dishes with eggs
cookbook from 1785
.................................................................................
Illustrated Book
www.unizon.co.jp
. Reference : 江戸料理百選
江戸の料理本 Cooking Books from Edo
江戸料理レシピデータセット
『万宝料理秘密箱 卵百珍』の江戸料理レシピ
- source : codh.rois.ac.jp/edo-cooking -
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Books about the food culture of Edo
江戸食百珍 Edo Shoku Hyaku Chin
- - - - - external link
Banquets against Boredom
Eric C. Rath, University Kansasfae
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Things found on the way
. nattoo uri 納豆売り natto vendor in Edo .
. Doing Business in Edo - 江戸の商売 .
.......................................................................
Edo, The City That Became Tokyo
. The town of Edo 江戸 大江戸
. Edo-Vegetables (Edo yasai 江戸東京野菜)
. Edo no takenoko 江戸の筍 bamboo shoots in Edo .
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Related words
***** . Miso culture in Japan (みそ or 味噌) .
. WASHOKU - Dishes from Tokyo
***** WASHOKU : General Information
***** WASHOKU : Regional Japanese Dishes
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #edofood #edoryori #edowashoku #washokuedo -
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100 Favorite Dishes of Edo
江戸料理百選
Copy the Japanese names and insert them . HERE .
to see the photos.
. Food vendors in Edo .
. yaozen 八百善 Yaozen restaurant in Asakusa .
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. . . . . Tofu (touhu)
arare toofu 霰豆腐 "tofu like hail stones"
あられとうふ
The tofu is cut in little cubes like a dice. It may be deep-fried.
asaji dengaku あさじでんがく covered with umeboshi soysauce paste
浅茅田楽 . see Konome Dengaku.
atsuyaki toofu 厚やき豆腐 Thick fried tofu.
bekkau toofu べっかう豆婦 "tortoise shell tofu"
べっかうとうふ
(bekkoo toofu べっこう豆腐)
Cut in triangles, fried to a tortoise shell color.
chawan mushi 茶碗むし / 茶碗蒸 "steamed in a tea bowl"
A favorite in the winter months.
chikuwa toofu 竹輪豆婦 Tofu with chikuwa tubes.
ちくわとうふ
ebi toofu 苗埋菽乳 Tofu with shrimps.
えびとうふ
fuwafuwa toofu ふはふは豆腐 soft ground tofu with an egg
ふはふはとうふ
The mixture is put in boiling water to form a ball, sesame added for flavor.
tamago fuwafuwa 玉子ふわふわ boiled egg with dashi and irizake 煎酒, made from boiled down sake (to about 80%), with pickled umeboshi plums, bonito shavings and a bit of salt. This irizake (iri-zake, sake o iru, to boil down ricewine) was used until soy sauce became more readily available as a flavoring.
ganseki toofu 巖石とうふ "Tofu like a rock"
がんせきとうふ
Placed in a clear broth.
gookan toofu 合歓とうふ "Silk tree tofu"
One mochi is placed on top of the tofu.
gutsuni toofu ぐつ煮とうふ gently simmered tofu
With Saikyo miso or red miso. Flavored with mountain pepper.
Served in an earthen pot to keep warm.
hanpen toofu ハンペン豆腐 Hampen made from yam, tofu, water and a bit of salt. Served in a clear hot broth. Also called "shiratama 白玉", white ball
hiryauzu - kaku hiryausu "flying dragon head"
ヒリャウヅ -方ヒレウズ / 飛竜子 / 飛竜頭 / 角飛龍頭
ひりゃうず - かくひりゃうず / 飛竜頭 豆腐
In Kanto it is called ganmodoki がんもどき.
In Kansai it is called hiryoozu ひりょうず.
Tofu with a lot of vegetables.
imokake toofu 薯蕷かけ豆腐 Tofu with thick sauce made from grated yam
いもかけとうふ
Served in a broth with katsuobushi.
ise toofu 五瀬豆腐 grind tofu, sea bream, yam and other ingredients, with an egg, simmered in a box, flavored with miso and sansho pepper.
ishiyaki toofu 石焼とうふ stone-fried tofu
Similar to sukiyaki, flavored with grated radish and raw soy sauce.
kamaboko toofu 肉ぼことうふ made in the form of small kamaboko
かまぼことうふ
Tofu and sesame are blended together and simmered into kamabako shape.
kaminari toofu 雷とうふ "Thunder tofu"
かみなりとうふ
Fast fried in sesame oil, so it makes a noise like thunder.
komon toofu 小もんとうふ tofu mixed with slightly grilled nori seaweed, wrapped like a bag
こもんとうふ
Served in hot broth.
konome dengaku, ko no me dengaku 木の芽田楽 Mountain pepper dengaku.
covered with miso paste.
koori toofu 玲瓏とうふ tofu in kanten jelly.
こおりとうふ
Served with a bit of Japanese mustard.
Sometimes brown sugar is added and the tofu eaten as a desert.
koozu yufoofu 高津湯とうふ Hot tofu a la Kozu
こうづゆとうふ
Kinugoshi tofu covered with a hot sauce of kuzu ankake. Also called
Nanzenji tofu 南禅寺豆腐
mino dengaku 簑でんがく "dengaku in a straw coat"
tamago dengaku 鶏卵でんがく egg dengaku
みのでんがく - たまごでんがく
The dengaku is flavored with hot pepper.
The egg dengaku is covered with soy sauce, an egg yolk and sprinkled with black poppy seeds.
misotsuke toofu 味曾漬とうふ Tofu with miso sauce.
mizore soba 霙蕎麦 "buckwheat dumplings in sleet"
みぞれそば
Oborodofu is boiled in dashi shooyu, then some sobakiri buckwheat dumplings are added. White leek, grated radish or wasabi for flavoring.
Ogasawara toofu 小笠原菽乳 Tofu simmered in arrowroot water (kuzuyu 葛湯)
おがさわらとうふ
Decorated with grated radish, thick arrowroot sauce and some katsuobushi.
osasa toofu, ozasa tofu 小竹葉とうふ fried tofu
おざさとうふ
Fried tofu is simmered in soysauce and mirin, a half-boiled egg added. Sesame adde extra flavor.
Cold it can also be used in a bento box.
rokujoo 腐軋 Rokujo Tofu
ろくじょう / 六浄豆腐
This tofu was first made in Kyoto, Rokujoo 京都六条.
It shows the theme of snow at the 88th night, before the first harvest of tea leaves.
Restaurant Dining in Edo
shin no udon toofu 真うどん豆腐 Tofu cut in thick pieces like udon noodles.
しんのうどんとうふ
shiran toofu 芝蘭菽乳 "white tofu"
しらんとうふ / ちーらん
White sesame seeds are ground finely, white miso added, white leek parts added. Heaped on hot tofu, with some grated radish.
sushini 酢烹 tofu cooked on a deep-fried sardine
すしに
tataki toofu 叩き豆腐 "beaten tofu"
たたきとうふ
Fried tofu is beaten (chopped) with a knife, an egg white added. The mixture is formed like a hamburger, wrapped in wheat flour and fried.
Best eaten cold.
toofumen 菽乳麺 somen noodles with tofu
とうふめん
Flavored with sesame oil.
tsutsumi age 包油煤 wrapped and fried tofu
つつみあげ
uzumaki toofu 渦まき豆腐 "whirl tofu"
うずまきとうふ
Rolled in a large seaweed leaf (Suizenji nori) 水前寺海菜, with some hardboiled egg-white and kanpyo.
uzumi toofu 埋豆腐 "burried tofu"
うづみとうふ
Flavored with mountain pepper, roasted sesame seeds, hot pepper powder, grated ginger and yuzu citron.
Miso is placed on the burried tofu and rice is placed on top of it.
yukige meshi 雪消飯 "snow-melt rice"
ゆきげめし
Short-cut udon-tofu covered with rice and grated radish. Served in a broth.
. WASHOKU
Tofu Dishes . Bean Curd
................................................................................
. . . . . daikon 大根 large radish dishes
agedashi daikon 揚出大こん Radish in hot broth
Radish fried in sesame oil, then served in a broth of soy sauce and garnished with mountain pepper
daikon mushi 大根蒸 broiled radish
だいこんむし
Made from dried kiriboshi daikon stripes. Sometimes fish is added to make a good broth.
daikon sanchuu ae 大こんさんちやう醤 radish mixew with other ingredients to a saladd
だいこんさんちゃうあえ
Kiriboshi radish stripes are used. Mixed with white sesame seeds, red miso paste and sake. A bit of wasabi is added before serving.
daikon shio zoosui 大根塩ざうすい rice gruel with radish and salt
daikon tooshunkin 大根都春錦 "radish parcel"
Peeled radish, wrapped in yuba, flavored with hot pepper or mountain pepper.
daikon yu namasu 大根湯なます
だいこんゆなます
Japanese style radish salad. Served cold.
Jooshuu Tatehayashi meibutsu daikon soba
上州館林名物大根蕎麦
じょうしゅうたてはやしめいぶつだいこんそば
Buckwheat noodles served with a lot of radish shavings.
Nooshuu meibutsu hoshi daikon meshi
濃洲名物干大根飯
Made from dried kiriboshi radish, a crunchy dish.
Rikyuu abe daikon 利休あへ大根り radish "a la Rikyu"
きゅうあへだいこん
Flavored with cinamon and sesame.
. Sen Rikyuu, Sen Rikyū 千利休 Sen Rikyu .
rinmaki oofurofuki daikon 林巻大風呂吹大根
radish cut like tree rings, boiled in dashi, served on a bed of miso paste, with a slice of yuzu on top.
sanshu awase daikon 三種合大根 radish with katsuobushi
さんしゅあわせだいこん
soomen daikon 素麺大根 radish like somen noodles.
そうめんだいこん
Cut in long strings, served with vinegar, as a mouth cleanser betewen other dishes.
. WASHOKU
Radish Dishes
................................................................................
. . . . . gohan, meshi 飯 rice dishes
aonori zoosui 青苔雑炊 rice gruel with green nori seaweed
あおのりぞうすい
daikon meshi 大根飯 with radishes
..... Echizen no daikon meshi 越前国大根飯
with radishes from Echizen
hidara meshi 乾呉魚飯 rice with dried cod
ひだらめし
Mentioned in a cookbook from 1802. The fish filets are dried over a medium heat and then cut in small stripes. They are then mixed with the cooked rice.
names of the cooking heat in Edo
bunka 文火 (ぶんか) low heat/flame (yowabi 弱火)
bunbuka 文武火(ぶんぶか)medium heat/flame (chuubi 中火)
buka 武火(ぶか) high heat/flame (tsuyobi 強火)
hotarumeshi, hotaru meshi ホタル飯 "firefly rice"
ほたるめし / 蛍飯
During the hunger periods. 190 g rice was cooked with 4,300 g of starowort leaves (yomena) and mugwort (yomogi). The few white rice grains would look like fireflies in the green leaves mush.
((( Another way to make cooked rice last longer during a famine was putting more water into rice gruel, calling it "mirror rice" (kagami meshi 鏡飯) or omoyu おもゆ 重湯】). )))
kadame meshi 海帯めし rice with wakame kelp.
かだめめし
kadame 加太和布 is a special kelp harvested in Wakayama, Kishu, in Kada town 加太浦.
kakimeshi 牡蛎飯 rice with oysters
Cooking oysters would prevent the outbreak of indigestion and food poisoning in times without refrigerator.
. kokerazushi こけらずし kokera sushi
konnyaku meshi 蒟蒻飯 rice with konyak devil's tongue
konoha meshi 木の葉めし"rice with tree leaves"
このはめし
Fresh sprouts and buds were mixed in spring food.
kotori, shookin zoosui 小禽ざうすい
rice gruel with "little birds"
mana zoosui 菁蕪菜雑炊 rice gruel with leaves of turnip
まなぞうすい
namakai meshi 石明魚飯 rice with fish
なまかいめし
nankin gayu なんきん粥 kayu. rice gruel with pumpkin
Pumpkin and red beans were cooked with the rice. It was a very warming slightly sweet dish in winter.
nasubi zoosui 茄子ざうすい rice gruel with eggplants
nattoo modoki 賽淡鼓 "looking like fermented beans"
なっとうもどき
modoki was a way to prepare vegetable dishes "looking like" fish or meat. It was often done in temples.
negi meshi 葱めし rice with leek
Many other vegetables can be added, also sweet chestnuts and shiitake mushrooms. Served in a hot broth 達失汁.
leek was grown in the fields around Edo, see Edo Vegetables below.
negi zoosui 葱ざうすい gice gruel with leek
nira zoosui 韮ざうすい rice gruel with nira leek
にらざうすい
leek dishes are all typical winter dishes.
Rikyuu meshi 利休めし rice cooked "a la Rikyu"
Sen no Rikyu (千利休, 1522 – 1591) was the founder of the tea ceremony.
Rice is cooked with hoojicha tea, then dashi broth is added. Some green stems of rape (na no hana) are added as topping.
This is a typical dish of spring.
. sakurameshi 桜めし "cherryblossom rice"
shijimi meshi 蜆肉飯 rice with corbilula clams
shiso meshi 紫蘇飯 rice with perilla
しそめし
soba meshi 蕎麦飯 with buckwheat noodles
someii, somei-i 染飯 colored rice
そめいい
Already mentioned in 1553. It is colored with kuchinashi gardenia and becomes a bright yellow color. It was popular in the tea stalls along the 53 stations of the Tokaido road. Gardenia extract was like a medicine against weak feet and brought back energy.
taimeshi 道味魚飯 -鯛飯 rice with slices of sea bream
たいめし - たいめし
toofu zoosui 菽乳雑炊 rice gruel with tofu
yamabuki meshi 山吹めし "yellow rice"
yamabuki is the yellow color of the plant "yellow rose", the color of coins in the Edo period and the color of egg yolk.
A hard-boiled egg is placed on the rice, served with broth, some grated ginger and a bit of salt.
yudoofu modoki 賽湯菽乳 "looking like hot tofu"
ゆどうふもどき
「賽(ゆ)湯菽(どうふ)乳(もどき)
Hot rice gruel with arrowroot sauce, some grated ginger and mustard for flavoring.
Some of the ingredients mixed with rice have their own entry in this BLOG.
. WASHOKU
Rice Dishes (meshi, gohan)
................................................................................
. . . . . tai 鯛 sea bream dishes
kakitaimushi, kaki tai mushi かき鯛むし
steamed sea bream with oysters
かきたいむし
makitai 巻鯛 "rolled sea bream"
まきたい
sarasa tai さらさ鯛 "chinz sea bream"
さらさたい
Satsuma meibutsu koro iridai 薩摩名物ころ煮鯛
ころいりだい
simmered sea bream a la Satsuma
Satsuma satootsuke tai さつま砂糖漬鯛
さつまさとうつけたい
sea bream pickled in brown sugar, a la Satsuma
Satsuma tai no atsumejiru 薩摩鯛のあつめ汁
Rice soup atsumejiru with sea bream, a la Satsuma
sugiyaki tai 杉やき鯛 sea bream served in a box made of cedar wood.
Fish is flavored with miso paste.
taimaru ageni 鯛丸あげ煮 whole fried sea bream
A small fish is used. Flavored with soy sauce.
taimeshi 道味魚飯 - 鯛飯 rice cooked with sea bream
たいめし - たいめし
tai no koo no mono sushi 鯛の香物酢
たいのこうのものすし
sea bream pickled with vinegar
tai no soborojiru 鯛のそぼろ汁
doosuma ・同すましそぼろ
たいのそぼろじる・どうすま
small pieces of sea bream in hot broth
tai no tororojiru 鯛の青淵汁
たいのとろろじる
Soup with grated jinenjo yam and sea bream
. WASHOKU
Sea Bream Dishes
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. . . . . tamago 卵 egg dishes
aemaze あえまぜ a kind of fish salad, with vegetables and egg
嚮食交
Sometimes sake was used for a dressing.
isona tamago いそなたまご "beach flavor eggs"
磯菜卵
After boiling half-soft in vinegar and irizake, they are sprinkeld with nori from Asakusa or wasabi.
matsukaze tamago 松風卵 egg a la "wind in the pines"
まつかぜたまご
Rikyuu tamago - Kurumi tamago 利休卵 / 胡桃卵
りきゅうたまご - くるみたまご
eggs "a la Rikyu" and walnut eggs
Simmered egg with ground sesame seeds (or ground walnut meat), flavored with soy sauce and sake.
shigure tamago 時雨卵 "winter drizzle eggs"
しぐれたまご
A kind of okonomiyaki omelette.
tamago dojoo たまごどじょう loach soup with egg
卵鰌魚
Yanagigawa nabe 柳川鍋(やながわなべ)
tamago hanpen 玉子半ぺん hampen with egg
tamago iridashi 玉子いり出し soup with egg
tamago kaiyaki 玉子貝焼 fried eggs with seashells
uzura tamago 鶉卵 quail eggs
うずらたまご
yosetamago 寄卵 eggs mixed with other ingredients
よせたまご
Food colored yellow with egg yolk was called yamabuki, for example
yamabuki kamaboko やまぶきかまぼこ yellow kamaboko fish paste.
. WASHOKU
Egg Dishes
tamago hyakuchin 「卵百珍」(たまごひゃくちん)
100 dishes with eggs
cookbook from 1785
.................................................................................
Illustrated Book
www.unizon.co.jp
. Reference : 江戸料理百選
江戸の料理本 Cooking Books from Edo
江戸料理レシピデータセット
『万宝料理秘密箱 卵百珍』の江戸料理レシピ
- source : codh.rois.ac.jp/edo-cooking -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Books about the food culture of Edo
江戸食百珍 Edo Shoku Hyaku Chin
- - - - - external link
Banquets against Boredom
Eric C. Rath, University Kansasfae
*****************************
Things found on the way
. nattoo uri 納豆売り natto vendor in Edo .
. Doing Business in Edo - 江戸の商売 .
.......................................................................
Edo, The City That Became Tokyo
. The town of Edo 江戸 大江戸
. Edo-Vegetables (Edo yasai 江戸東京野菜)
. Edo no takenoko 江戸の筍 bamboo shoots in Edo .
*****************************
Related words
***** . Miso culture in Japan (みそ or 味噌) .
. WASHOKU - Dishes from Tokyo
***** WASHOKU : General Information
***** WASHOKU : Regional Japanese Dishes
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #edofood #edoryori #edowashoku #washokuedo -
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Labels:
general
4/15/2008
Oyatsu
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Snacking , a snack (oyatsu, o-yatsu 御八つ)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
At three in the afternoon it is time for a snack, a quick refreshment
o-yatsu おやつ / 【御八つ】 お八つ
It used to be eaten at the eighth double-hour of a day, eight means YATSU.
O is the honorific preposition.
Since green tea is served with it, it is also called
o-chauke, ochauke, o-cha-uke おちゃうけ【御茶請け】
something that you have with your tea.
Different regions are known for different things they serve at this meal. Sometimes just some sweet potatoes, sometimes a great table full of dishes, especially if you have visitors to care for.
source : item.rakuten.co.jp/a-magi
bag to store your O-Yatsu ! 御八つ袋 アトリエ・マギ
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
In modern times, it is mostly just a snack bought at the store, some potato chips or sweets.
. . . CLICK here for おやつ Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き)
two small pancake-like patties made from castella wrapped around a filling of sweet red bean paste.
. Dorayaki is a favorite snack (o-yatsu) .
.......................................................................
sarada kanten サラダ寒天 jellied salad
with agaragar kanten. People in Aomori put a lot of food in a jellied mix with sugar and eat it as oyatsu for the afternoon break. Here it is a salad with cucumbers, carrots and other vegetables, lots of mayonnaise and then ... sugar and agar-agar kanten. Udon noodles are also prepared as "udon kanten" うどん寒天.
. Aomori Food specialities .
.......................................................................
boomaki 棒まき "sugar wrapped around a stick"
simmered sugar cane juice is wrapped around a cane stick and sucked.
The simmered juice is also spread on thin pancakes and eaten as oyatsu snack.
It can be used in sauces for grilled or fried fish.
. Kagoshima (Satsuma) Food specialities .
.......................................................................
kankoyaki かんこ焼き grilled dumplings
mountain vegetables and mushrooms are stuffed into the manju dumplings. It is not really sweet, but eaten as oyatsu snack.
The name comes from a big drum used for Gagaku, kakko 羯鼓(かっこ), which is similar in form.
. Kanagawa Food specialities - Kanto .
.......................................................................
oyaki, o-yaki おやき , お焼き, 御焼(き)
grilled dumplings with vegetables
Mountain vegetables (sansai) and seasonal vegetables are fried with soy sauce and miso paste. Sweet bean paste is also added. The mixture is wrapped in dough and can be grilled or steamed for eating. Best when roasted on an iron pan at the irori open hearth in the farmhouse.
The dough is usually made with wheat flour, but sometimes buckwheat flour or even millet flour and sometimes rice flour is used.
It keeps the hunger off for a long time and is eaten as oyatsu in the afternoon or a snack in the evening. They can also be eaten cold.
. Nagano Food specialities .
.......................................................................
kinpira dango キンピラ団子 Kinpira dumplings
n Niigata, Kinpira is put into rice flour dumplings, kinpira dango キンピラ団子, (considered a sweet or oyatsu for the three o'clock snack)
. Niigata Food specialities .
*****************************
Things found on the way
© PHOTO : paopao88888
きょうのおやつは『だるまちゃんりんご』
an apple for a snack, prepared like Daruma san
MORE
Ringo Daruma りんごだるま Daruma as an Apple
[ . DARUMA MUSEUM . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
*****************************
HAIKU and SENRYU
お母さんお腹空いたよおやつまだ
okaasan onaka itai oyatsu mada
hey, mother,
my stomach aches !
where is the snack?
anonymous
source : minkara.carview.co.jp
*****************************
Related words
Snack served with tea (cha no ko, o-cha no ko) Japan
Haiku Sweets (haika) Japan.
Sweets and snacks named after famous haiku !
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Snacking , a snack (oyatsu, o-yatsu 御八つ)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
At three in the afternoon it is time for a snack, a quick refreshment
o-yatsu おやつ / 【御八つ】 お八つ
It used to be eaten at the eighth double-hour of a day, eight means YATSU.
O is the honorific preposition.
Since green tea is served with it, it is also called
o-chauke, ochauke, o-cha-uke おちゃうけ【御茶請け】
something that you have with your tea.
Different regions are known for different things they serve at this meal. Sometimes just some sweet potatoes, sometimes a great table full of dishes, especially if you have visitors to care for.
source : item.rakuten.co.jp/a-magi
bag to store your O-Yatsu ! 御八つ袋 アトリエ・マギ
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
In modern times, it is mostly just a snack bought at the store, some potato chips or sweets.
. . . CLICK here for おやつ Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き)
two small pancake-like patties made from castella wrapped around a filling of sweet red bean paste.
. Dorayaki is a favorite snack (o-yatsu) .
.......................................................................
sarada kanten サラダ寒天 jellied salad
with agaragar kanten. People in Aomori put a lot of food in a jellied mix with sugar and eat it as oyatsu for the afternoon break. Here it is a salad with cucumbers, carrots and other vegetables, lots of mayonnaise and then ... sugar and agar-agar kanten. Udon noodles are also prepared as "udon kanten" うどん寒天.
. Aomori Food specialities .
.......................................................................
boomaki 棒まき "sugar wrapped around a stick"
simmered sugar cane juice is wrapped around a cane stick and sucked.
The simmered juice is also spread on thin pancakes and eaten as oyatsu snack.
It can be used in sauces for grilled or fried fish.
. Kagoshima (Satsuma) Food specialities .
.......................................................................
kankoyaki かんこ焼き grilled dumplings
mountain vegetables and mushrooms are stuffed into the manju dumplings. It is not really sweet, but eaten as oyatsu snack.
The name comes from a big drum used for Gagaku, kakko 羯鼓(かっこ), which is similar in form.
. Kanagawa Food specialities - Kanto .
.......................................................................
oyaki, o-yaki おやき , お焼き, 御焼(き)
grilled dumplings with vegetables
Mountain vegetables (sansai) and seasonal vegetables are fried with soy sauce and miso paste. Sweet bean paste is also added. The mixture is wrapped in dough and can be grilled or steamed for eating. Best when roasted on an iron pan at the irori open hearth in the farmhouse.
The dough is usually made with wheat flour, but sometimes buckwheat flour or even millet flour and sometimes rice flour is used.
It keeps the hunger off for a long time and is eaten as oyatsu in the afternoon or a snack in the evening. They can also be eaten cold.
. Nagano Food specialities .
.......................................................................
kinpira dango キンピラ団子 Kinpira dumplings
n Niigata, Kinpira is put into rice flour dumplings, kinpira dango キンピラ団子, (considered a sweet or oyatsu for the three o'clock snack)
. Niigata Food specialities .
*****************************
Things found on the way
© PHOTO : paopao88888
きょうのおやつは『だるまちゃんりんご』
an apple for a snack, prepared like Daruma san
MORE
Ringo Daruma りんごだるま Daruma as an Apple
[ . DARUMA MUSEUM . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
*****************************
HAIKU and SENRYU
お母さんお腹空いたよおやつまだ
okaasan onaka itai oyatsu mada
hey, mother,
my stomach aches !
where is the snack?
anonymous
source : minkara.carview.co.jp
*****************************
Related words
Snack served with tea (cha no ko, o-cha no ko) Japan
Haiku Sweets (haika) Japan.
Sweets and snacks named after famous haiku !
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
12/29/2012
Additions 2008
[ . BACK to WORLDKIGO TOP . ]
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Additions in 2008
ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba
jamu ジャム jam
maamareedo マーマレード marmalade
omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles
tokoroten 心太, 心天 (ところてん) gelidium jelly
yamanashi、yama-nashi 山梨 (やまなし) "mountain pear" Malus sieboldii
obansai おばんさい / お晩彩 small dishes from Kyoto
Yamato-ni 大和煮 simmering meat of wild animals and whale
Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba
odorigui 踊り食いeating "dancing" small life icefish (shirauo)
Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ッ橋
Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji
funaryoori 船料理 (ふなりょうり) food served on board a ship or boat
tonsho mochi 屯所餅(とんしょもち)"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto
minazuki 水無月 (みなずき) Kyoto sweets for June
Sea bream (tai 鯛) sakuradai, ma-dai and many more
Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun
うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit
Ubatama 鳥羽玉 /老玉 "Black Lily Seed"
JULY NEWSPAPER
Food and Games 野菜かるた Karuta games and other card games
Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆
Fujisan 富士山 and food specialities
Ichigo bentoo いちご弁当 Lunchbox with uni and awabi, sea urchin eggs and abalone
Hoorensoo ほうれん草 / 菠薐草 spinach
Sweets from the KANTO region
haabu ハーブ herbs, Gewürzkräuter
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Western vegetables used in Japan
Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)
Ningyooyaki, ningyoyaki 人形焼 figure waffles
Daruma Daikon だるま大根 a radish named Daruma
Chokoreeto チョコレート chocolate with many tasts
Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack
moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活(もやしうど)sprouts of spikenard
Kobiru, cobiru, kobilu (こびる) 小昼 "small lunch", rural lunch
Takachiho, Miyazaki
. 葷酒山門(くんしゅさんもん)kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!
Shookadoo Bentoo 松花堂弁当 Shokado Bento
karee raisu カレーライス curry rice Curryreis
Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes
Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture
gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.
Cookies だるまクッキー
Daruma cookies sweets
satoimo, sato imo 里芋 taro roots Taro-Kartoffel
. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !
JUNE NEWSPAPER
Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln
Red Beans, "small beans" , adzuki (azuki 小豆 )
udo 独活 (うど) udo Aralia cordata
Goheimochi 五平餅 and other food from Nagano
Dengaku 田楽 dance and food
Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef
Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)
Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish
Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets
Vegetables from SPRING ... List
Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし
Miso みそ or 味噌 Miso paste and miso soup and miso culture
Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN
hamo 鱧 (はも) pike conger pike, pike eel Muraenesox cinereus. dragontooth
Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk
Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー
Fu, Wheat gluten (fu 麩) and FU products
Soba ryoori そば料理 dishes with soba Buckwheat noodles
Wagashi Sweets from Kanazawa 金沢に和菓子
Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz
Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen
Kaki 柿 Persimmon Persimone. Sharon fruit.
Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara
hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata
Ebisu sama 恵比寿様. Deity of the Fishermen
"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八
Konnyaku plant and food (Amorphophallus konjac) . Elephant jam
Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)
Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food
mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)
Morning Market (asa ichi, asa-ichi) Morgenmarkt
Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish
Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture
Sushi decorations and vocabulary 寿司の盛り方
corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋
Tenmusu 天むす rice balls with tempura
Roadside stations (michi no eki 道の駅) Highway Service Areas
Mottainai もったいない モッタイナイ Do not waste food !
Garlic (ninniku 蒜 (にんにく(ニンニク)) ) Knoblauch
Gyooza, gyoza ギョーザ / 餃子 Jiaozi Chinese dumplings
Pan パン bread
toosuto トースト toast
Shark 鮫 (さめ) same Haifisch
Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets
Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)
Edo Yasai, Edo dentoo yasai 江戸伝統野菜 Traditional vegetables of Edo
Umeboshi 梅干 dried pickled plums Salzpflaumen
Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring
Regional Sashimi ... LIST
Regional and local sushi types ... a LIST only
Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.
TEN GU jiru, tengujiru 十具汁 TENGU soup
Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki
Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch
warabimochi 笑来美餅 mochi with bracken powder
Adlerfarn-Mochi
momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern
"Tokyo Taste — the World Summit of Gastronomy 2009"
Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku
iburi いぶり, ibusu 燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita
Day of Meat (niku no hi) Febraruy 9, NI KU
Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun
Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier
wasanbon 和三盆 Japanese sugar and other sweets from Shikoku
wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖
onimanjuu, oni manjuu 鬼饅頭 おにまんじゅう "devil's cakes" for Setsubun, February 03.
Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel
Yakumi やくみ (薬味) spices and condiments Gewürze
warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa
Juken fuuzu 受験フーズ Juken Food for the Examination Hell
Shikoku Sweets 四国スイーツ Sweets from Shikoku
Gifu Prefecture ... Regional Dishes
katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes
Museums, Food Museums and Food Theme Parks
Kyuushoku 給食 School Lunch Schulspeisung, Schulessen
Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse
Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !
Shokuyoo no hana 食用の花 Edible blossoms, edible flowers
kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama
Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?
anpanman アンパンマン Mister Anpan
toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"
Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura
Daruma Senbei for the New Year 干支せんべい 2009
Daruma Manju だるま饅頭 (Daruma Manjuu)
Natural Ice for drinks ... declining
December 09, 2008
Samurai Cooking
Tsubaki abura 椿油) camellia oil
cha no hana 茶の花 (ちゃのはな) tea blossoms
Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto
Yomogi よもぎ 蓬 mugwort Beifuss, Beifuß
Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet
Ecotarian Food エコタリアン
Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment
Hachimitsu 蜂蜜 はちみつ Honey, Honig
Red Beans, "small beans" (azuki 小豆 ) and DARUMA
Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田
nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker
yukishio, yuki shio, yukijio 雪塩 snow-salt from Miyakojima Island. Salt (shio)
McDonald's and Mr. James Mr.ジェームスのブログ
Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho
Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi
Chuukanabe, wok 中華なべ 囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans
Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture
Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉
oyaki, o-yaki おやき , お焼き, 御焼(き)grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein
Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto
ramune ラムネ lemonade and other Summer Drinks
biiru ビール
beer : Bier and local beer (jibiiru 地ビール)
budooshu ぶどうしゅ、葡萄酒 wine
shinsen 神饌(しんせん) Shinto - Food offerings
shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan
Rakkasei 落花生 (らっかせい) Peanuts from Chiba
FAGI FOODS ファジフーズ Fagiano Okayama ファジアーノ岡山
Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN(ミーレ・キッチン)
gekiyasu bentoo 激安弁当 extremely cheap lunchbox
Osaka no kui-daore くいだおれ kuidaore
hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima
Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps
Haneki shibori sake 撥ね木搾り(はねぎしぼり)酒
Yakimochi Fudoo Son 焼き餅不動尊in Gunma
"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano
Firefly squid (hotaruika, hotaru ika ホタルイカ(蛍烏賊))
Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理)
Chinmi and fish roe dishes
Bean curd (tofu, toofu, dofu 豆腐) and haiku
Mamakari ままかり Fish dishes from Okayama
Koohii 黒だるまコーヒー Black Daruma Coffee
kankoro かんころ 甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば
kinpira キンピラ simmered root vegetables
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
Satsumaimo, satsuma imo 薩摩薯(さつまいも)sweet potatoes
Horse meat, baniku (ばにく/ 馬肉)
Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura
God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命
History of Japanese Food Culture
Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏
BUTA ... Pig and Pork (buta, ton 豚 ぶた)
Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏
Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画
Dishes from Tokyo 東京
Wrapping Paper Art / Food Art
Ramen, raamen ラーメン Chinese noodle soup
Hakata no shio 伯方の塩 salt from Hakata island
Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets
Ainu Dishes, Hokkaido アイヌ料理
Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa
Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima
World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Famine and Hunger periods during the Edo period . kikin 飢饉
Sweets from Tohoku 東北の甘いもの
Tottori dishes 鳥取
Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln
Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.
Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima
Kani 蟹料理 CRAB dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride
Kamaboko (蒲鉾, かまぼこ) Fish paste, fish cake, ground fish on boards
Cooking methods : yaku and ...yaki
Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀/飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ(湯呑み) small tea cups.
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WASHOKU ... SEASONAL DISHES SAIJIKI
WASHOKU : Regional Japanese Dishes
. WASHOKU
NEWSLETTER 2010
Monthly FOOD JOURNAL
JANUARY ... ichigatsu 一月
WKD ... Latest KIGO Additions
WorldKigo Database ... ABC INDEX
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SEARCH all my articles
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Additions in 2008
ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba
jamu ジャム jam
maamareedo マーマレード marmalade
omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles
tokoroten 心太, 心天 (ところてん) gelidium jelly
yamanashi、yama-nashi 山梨 (やまなし) "mountain pear" Malus sieboldii
obansai おばんさい / お晩彩 small dishes from Kyoto
Yamato-ni 大和煮 simmering meat of wild animals and whale
Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba
odorigui 踊り食いeating "dancing" small life icefish (shirauo)
Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ッ橋
Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji
funaryoori 船料理 (ふなりょうり) food served on board a ship or boat
tonsho mochi 屯所餅(とんしょもち)"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto
minazuki 水無月 (みなずき) Kyoto sweets for June
Sea bream (tai 鯛) sakuradai, ma-dai and many more
Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun
うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit
Ubatama 鳥羽玉 /老玉 "Black Lily Seed"
JULY NEWSPAPER
Food and Games 野菜かるた Karuta games and other card games
Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆
Fujisan 富士山 and food specialities
Ichigo bentoo いちご弁当 Lunchbox with uni and awabi, sea urchin eggs and abalone
Hoorensoo ほうれん草 / 菠薐草 spinach
Sweets from the KANTO region
haabu ハーブ herbs, Gewürzkräuter
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Western vegetables used in Japan
Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)
Ningyooyaki, ningyoyaki 人形焼 figure waffles
Daruma Daikon だるま大根 a radish named Daruma
Chokoreeto チョコレート chocolate with many tasts
Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack
moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活(もやしうど)sprouts of spikenard
Kobiru, cobiru, kobilu (こびる) 小昼 "small lunch", rural lunch
Takachiho, Miyazaki
. 葷酒山門(くんしゅさんもん)kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!
Shookadoo Bentoo 松花堂弁当 Shokado Bento
karee raisu カレーライス curry rice Curryreis
Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes
Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture
gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.
Cookies だるまクッキー
Daruma cookies sweets
satoimo, sato imo 里芋 taro roots Taro-Kartoffel
. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !
JUNE NEWSPAPER
Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln
Red Beans, "small beans" , adzuki (azuki 小豆 )
udo 独活 (うど) udo Aralia cordata
Goheimochi 五平餅 and other food from Nagano
Dengaku 田楽 dance and food
Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef
Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)
Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish
Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets
Vegetables from SPRING ... List
Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし
Miso みそ or 味噌 Miso paste and miso soup and miso culture
Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN
hamo 鱧 (はも) pike conger pike, pike eel Muraenesox cinereus. dragontooth
Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk
Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー
Fu, Wheat gluten (fu 麩) and FU products
Soba ryoori そば料理 dishes with soba Buckwheat noodles
Wagashi Sweets from Kanazawa 金沢に和菓子
Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz
Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen
Kaki 柿 Persimmon Persimone. Sharon fruit.
Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara
hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata
Ebisu sama 恵比寿様. Deity of the Fishermen
"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八
Konnyaku plant and food (Amorphophallus konjac) . Elephant jam
Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)
Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food
mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)
Morning Market (asa ichi, asa-ichi) Morgenmarkt
Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish
Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture
Sushi decorations and vocabulary 寿司の盛り方
corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋
Tenmusu 天むす rice balls with tempura
Roadside stations (michi no eki 道の駅) Highway Service Areas
Mottainai もったいない モッタイナイ Do not waste food !
Garlic (ninniku 蒜 (にんにく(ニンニク)) ) Knoblauch
Gyooza, gyoza ギョーザ / 餃子 Jiaozi Chinese dumplings
Pan パン bread
toosuto トースト toast
Shark 鮫 (さめ) same Haifisch
Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets
Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)
Edo Yasai, Edo dentoo yasai 江戸伝統野菜 Traditional vegetables of Edo
Umeboshi 梅干 dried pickled plums Salzpflaumen
Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring
Regional Sashimi ... LIST
Regional and local sushi types ... a LIST only
Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.
TEN GU jiru, tengujiru 十具汁 TENGU soup
Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki
Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch
warabimochi 笑来美餅 mochi with bracken powder
Adlerfarn-Mochi
momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern
"Tokyo Taste — the World Summit of Gastronomy 2009"
Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku
iburi いぶり, ibusu 燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita
Day of Meat (niku no hi) Febraruy 9, NI KU
Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun
Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier
wasanbon 和三盆 Japanese sugar and other sweets from Shikoku
wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖
onimanjuu, oni manjuu 鬼饅頭 おにまんじゅう "devil's cakes" for Setsubun, February 03.
Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel
Yakumi やくみ (薬味) spices and condiments Gewürze
warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa
Juken fuuzu 受験フーズ Juken Food for the Examination Hell
Shikoku Sweets 四国スイーツ Sweets from Shikoku
Gifu Prefecture ... Regional Dishes
katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes
Museums, Food Museums and Food Theme Parks
Kyuushoku 給食 School Lunch Schulspeisung, Schulessen
Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse
Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !
Shokuyoo no hana 食用の花 Edible blossoms, edible flowers
kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama
Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?
anpanman アンパンマン Mister Anpan
toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"
Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura
Daruma Senbei for the New Year 干支せんべい 2009
Daruma Manju だるま饅頭 (Daruma Manjuu)
Natural Ice for drinks ... declining
December 09, 2008
Samurai Cooking
Tsubaki abura 椿油) camellia oil
cha no hana 茶の花 (ちゃのはな) tea blossoms
Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto
Yomogi よもぎ 蓬 mugwort Beifuss, Beifuß
Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet
Ecotarian Food エコタリアン
Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment
Hachimitsu 蜂蜜 はちみつ Honey, Honig
Red Beans, "small beans" (azuki 小豆 ) and DARUMA
Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田
nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker
yukishio, yuki shio, yukijio 雪塩 snow-salt from Miyakojima Island. Salt (shio)
McDonald's and Mr. James Mr.ジェームスのブログ
Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho
Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi
Chuukanabe, wok 中華なべ 囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans
Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture
Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉
oyaki, o-yaki おやき , お焼き, 御焼(き)grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein
Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto
ramune ラムネ lemonade and other Summer Drinks
biiru ビール
beer : Bier and local beer (jibiiru 地ビール)
budooshu ぶどうしゅ、葡萄酒 wine
shinsen 神饌(しんせん) Shinto - Food offerings
shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan
Rakkasei 落花生 (らっかせい) Peanuts from Chiba
FAGI FOODS ファジフーズ Fagiano Okayama ファジアーノ岡山
Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN(ミーレ・キッチン)
gekiyasu bentoo 激安弁当 extremely cheap lunchbox
Osaka no kui-daore くいだおれ kuidaore
hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima
Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps
Haneki shibori sake 撥ね木搾り(はねぎしぼり)酒
Yakimochi Fudoo Son 焼き餅不動尊in Gunma
"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano
Firefly squid (hotaruika, hotaru ika ホタルイカ(蛍烏賊))
Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理)
Chinmi and fish roe dishes
Bean curd (tofu, toofu, dofu 豆腐) and haiku
Mamakari ままかり Fish dishes from Okayama
Koohii 黒だるまコーヒー Black Daruma Coffee
kankoro かんころ 甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば
kinpira キンピラ simmered root vegetables
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
Satsumaimo, satsuma imo 薩摩薯(さつまいも)sweet potatoes
Horse meat, baniku (ばにく/ 馬肉)
Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura
God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命
History of Japanese Food Culture
Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏
BUTA ... Pig and Pork (buta, ton 豚 ぶた)
Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏
Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画
Dishes from Tokyo 東京
Wrapping Paper Art / Food Art
Ramen, raamen ラーメン Chinese noodle soup
Hakata no shio 伯方の塩 salt from Hakata island
Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets
Ainu Dishes, Hokkaido アイヌ料理
Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa
Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima
World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Famine and Hunger periods during the Edo period . kikin 飢饉
Sweets from Tohoku 東北の甘いもの
Tottori dishes 鳥取
Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln
Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.
Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima
Kani 蟹料理 CRAB dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride
Kamaboko (蒲鉾, かまぼこ) Fish paste, fish cake, ground fish on boards
Cooking methods : yaku and ...yaki
Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀/飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ(湯呑み) small tea cups.
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WASHOKU ... SEASONAL DISHES SAIJIKI
WASHOKU : Regional Japanese Dishes
. WASHOKU
NEWSLETTER 2010
Monthly FOOD JOURNAL
JANUARY ... ichigatsu 一月
WKD ... Latest KIGO Additions
WorldKigo Database ... ABC INDEX
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SEARCH all my articles
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7/11/2008
Katsuobushi
[ . BACK to WORLDKIGO TOP . ]
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Dried bonito pieces (katsuobushi)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
. . . CLICK here for Photos !
Katsuobushi (鰹節 or かつおぶし) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and kombu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine. It is today typically found in bags of small pink-brown shavings.
Larger, thicker shavings, called kezurikatsuo (削り鰹; けずりかつお), are used to make the ubiquitous dashi stock. Smaller, thinner shavings, called hanakatsuo (花鰹; はなかつお), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki.
Traditionally, large chunks of katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuriki, similar to a wood plane, but in the desire for convenience this form of preparation has nearly disappeared. Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today.
Katsuobushi's umami flavor comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with fungus (Aspergillus glaucus) in order to reduce moisture.
When hanakatsuo is added as a topping to a hot dish, the heat has the effect of making the flakes move as if dancing; because of this, katsuobushi topping is also known as dancing fish flakes.
Other than the main ingredient of dashi stock, other popular uses of katsuobushi include:
As a stuffing for rice balls (onigiri).
As a seasoning for cold tofu (hiyayakko, 冷奴) along with grated ginger and Welsh onion (a type of spring onion.)
As a topping for rice (called furikake).
Sprinkled with sesame seeds and chopped nori atop cold soba noodles (zarusoba).
As a topping on takoyaki and okonomiyaki.
As a seasoning on century egg along with sesame oil and soy sauce.
As a high-protein treat for cats sold at pet stores.
© More in the WIKIPEDIA !
hartgetrockneter Bonito,
Späne von gehobeltem Bonito
Cats walking on Katsuobushi
Three cats perform, with great skill, a traditional Edo period acrobatic act called rangui watari 乱杭渡り.
The cats have replaced the usual poles with katsuobushi (dried bonito fish).
Utagawa Hiroshige : Cats Crossing to Eat, 1830-1844
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kigo for all summer
shinbushi 新節 (しんぶし)
new dried bonito shavings
new katsuobushi 鰹節 of the season
namabushi 生節 (なまぶし) raw katsuobushi
namari なまり, namaribushiなまり節(なまりぶし)
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Butterbur and sweet potato mixed with bonito flakes
Historical records describe soldiers taking bonito flakes to the battlefield in the Sengoku Period (middle of the 15th century to the beginning of the 17th century). Bonito flakes were eaten as rations as can be seen in this description:
"Eating this invigorates oneself, lightens the mood and alleviates hunger."
The Japanese word for bonito flakes, "katsuo bushi", is pronounced the same as "winning samurai". Hence, bonito flakes were eaten to wish for good fortune for the samurai.
- source : facebook.com/thesamuraigourmet.jp
勝侍
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Worldwide use
*****************************
Things found on the way
katsuobushi kezuriki
かつおぶし削り器 cutter box for katsuobushi
with Daruma pattern 三つだるま印
The box is about 11 cm high and 11 cm wide and 25 cm long.
Photos from my friend Ishino
Hobel für Bonitospäne
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HAIKU
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Related words
***** Katsuo and Maguro dishes Tuna and Bonito
***** WASHOKU : INGREDIENTS
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::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dried bonito pieces (katsuobushi)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
. . . CLICK here for Photos !
Katsuobushi (鰹節 or かつおぶし) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and kombu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine. It is today typically found in bags of small pink-brown shavings.
Larger, thicker shavings, called kezurikatsuo (削り鰹; けずりかつお), are used to make the ubiquitous dashi stock. Smaller, thinner shavings, called hanakatsuo (花鰹; はなかつお), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki.
Traditionally, large chunks of katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuriki, similar to a wood plane, but in the desire for convenience this form of preparation has nearly disappeared. Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today.
Katsuobushi's umami flavor comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with fungus (Aspergillus glaucus) in order to reduce moisture.
When hanakatsuo is added as a topping to a hot dish, the heat has the effect of making the flakes move as if dancing; because of this, katsuobushi topping is also known as dancing fish flakes.
Other than the main ingredient of dashi stock, other popular uses of katsuobushi include:
As a stuffing for rice balls (onigiri).
As a seasoning for cold tofu (hiyayakko, 冷奴) along with grated ginger and Welsh onion (a type of spring onion.)
As a topping for rice (called furikake).
Sprinkled with sesame seeds and chopped nori atop cold soba noodles (zarusoba).
As a topping on takoyaki and okonomiyaki.
As a seasoning on century egg along with sesame oil and soy sauce.
As a high-protein treat for cats sold at pet stores.
© More in the WIKIPEDIA !
hartgetrockneter Bonito,
Späne von gehobeltem Bonito
Cats walking on Katsuobushi
Three cats perform, with great skill, a traditional Edo period acrobatic act called rangui watari 乱杭渡り.
The cats have replaced the usual poles with katsuobushi (dried bonito fish).
Utagawa Hiroshige : Cats Crossing to Eat, 1830-1844
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kigo for all summer
shinbushi 新節 (しんぶし)
new dried bonito shavings
new katsuobushi 鰹節 of the season
namabushi 生節 (なまぶし) raw katsuobushi
namari なまり, namaribushiなまり節(なまりぶし)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Butterbur and sweet potato mixed with bonito flakes
Historical records describe soldiers taking bonito flakes to the battlefield in the Sengoku Period (middle of the 15th century to the beginning of the 17th century). Bonito flakes were eaten as rations as can be seen in this description:
"Eating this invigorates oneself, lightens the mood and alleviates hunger."
The Japanese word for bonito flakes, "katsuo bushi", is pronounced the same as "winning samurai". Hence, bonito flakes were eaten to wish for good fortune for the samurai.
- source : facebook.com/thesamuraigourmet.jp
勝侍
*****************************
Worldwide use
*****************************
Things found on the way
katsuobushi kezuriki
かつおぶし削り器 cutter box for katsuobushi
with Daruma pattern 三つだるま印
The box is about 11 cm high and 11 cm wide and 25 cm long.
Photos from my friend Ishino
Hobel für Bonitospäne
*****************************
HAIKU
*****************************
Related words
***** Katsuo and Maguro dishes Tuna and Bonito
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
Daruma,
ingredients,
kigo,
soup
7/07/2008
Gyuuniku Beef Cows
[ . BACK to WORLDKIGO TOP . ]
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Beef (gyuuniku) Rindfleisch, Rind
***** Location: Japan
***** Season: Various
***** Category: Humanity
*****************************
Explanation
gyuuniku 牛肉 beef, often steak
Japanese beef is often very fat, with marble fat, "like frost" (shimofuri).
There are quite a few regional varieties of cows, some are treated like royalty and classical music is played in the shed to keep them happy.
wagyuu, wagyu 和牛 Japanese beef
from Japanese cattle.
biifu ビーフ beef
roosuto ロースト― roast
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Wagyū (和牛)
refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Several areas in Japan are famous for the quality of their Wagyu cattle, and ship beef bearing their areas' names. Some examples are Kobe, Mishima and Ōmi beef.
The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
Wagyū were initially introduced to Japan as a beast of burden to help cultivate rice. By order of the Shogun, the cowherd in Japan was closed and eating meat from any four legged animal was prohibited from 1635 to 1838. Because of Japan's rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their feeding regimen.
It is suggested that this was done to aid in digestion and induce hunger during humid seasons but appears to have no effect on the meat's flavor. Massaging may have been to prevent muscle cramping on small farms in Japan in which the animals did not have sufficient room to use their muscles.
There are five major breeds of wagyū (wa means "Japanese" and gyū means "cow"): Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, and Kumamoto Reds. Japanese breed names include: Tajima, Tottori, Shimane, Kochi and Kumamoto. Kumamoto Prefecture is famous for their red wagyū cattle. The more famous black variety has their origins in Kobe.
© More in the WIKIPEDIA !
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sukiyaki is one of the most favorite beef dishes.
source : www.daiei.co.jp
sukiyaki, suki-yaki 鋤焼 (すきやき) "food prepared on a spade"
gyuunabe 牛鍋(ぎゅうなべ)、with beef
uosuki 魚すき(うおすき)、with fish
okisuki 沖すき(おきすき)、with seafood
torisuki 鶏すき(とりすき)、with chicken or pheasant
udonsuki 饂飩すき(うどんすき) with udon
kigo for winter
Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き; スキヤキ) is a Japanese dish in the nabemono (Japanese steamboat) style.
often prepared with warishita すき焼きわりした soy sauce and dashi mix
Warishita and Soy Sauce
It consists of meat (usually thinly sliced beef) as the secular, raw part of the meal (namakusa), and a lot of vegetarian ingredients like firm tofu, konnyaku and vegetables, slowly cooked or simmered at the table, alongside vegetables and other ingredients of the sacred aspect of a meal (shoojin), in a shallow iron pot in a mixture of soy sauce, sugar, and mirin (warishita). Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
In the 1890s when Japan was opened to foreigners, new cooking styles were also introduced. Cows, milk, meat, and egg became widely used, and sukiyaki was the most popular way to serve them. The first sukiyaki restaurant, Isekuma, opened in Yokohama in 1862.
© More in the WIKIPEDIA !
In Kanto, the warishita is put in the pot first, them meat and vegetables are added. In Kansai, only lard is used for the first frying of meat, which is eaten dipped in a raw egg to make it a bit cool. Then warishita is poored in the pot, other ingredients, vegetables and tofu are added with more meat and all is let to stew for a moment.
In Kyoto, the oldest restaurant, Mishima Tei 三嶋亭, had a story to tell about the beginning of the restaurant there.
The founder, a samurai from Kyoto, Mishima Kanekichi and his love Tei made it to Nagasaki to get married and there studied the new ways of eating meat, which was not common in Buddhist Japan. Then they went back to Kyoto and established their restaurant in 1873. The present owner is the 5th generation and keeps up the high standard for meet dishes.
They serve sukiyaki in a hexagonal pan. First some white sugar is placed on the black pan and then one piece of beef for each guest. While it grills on the sugar it makes a delicious sound. This first bite is pure beef, so the guest can enjoy the taste of the carefully choosen marbled meat.
Then the other ingredients are added, warishita poored over it and all is cooked in the usual way.
. . . CLICK here for Photos of Mishima Tei Restaurant !
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shabushabu しゃぶしゃぶ shabu shabu
Shabu-shabu (しゃぶしゃぶ, also spelled syabu-syabu) is a Japanese variant of hot pot. The dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces. However, it is starkly different in taste as it more closely resembles its predecessor, the Chinese hot pot; shabu-shabu is more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.
The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as Wagyu, may also be used for its enhanced flavor and texture.
Shabu-shabu is usually served with tofu and vegetables, including hakusai, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, Udon, Mochi and/or harusame noodles may also be served.
Shabu-shabu was introduced in Japan in the 20th century with the opening of a Shabu-shabu restaurant "Suehiro"[1] in Osaka. The name of Shabu-shabu was named when Suehiro served it. After that, Suehiro registered the name of shabu-shabu as a trademark in 1955. The cuisine rapidly spread through Asia and is now a popular dish in Western countries as well. Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States.
Its origins are traced back to the Chinese hot pot known as "shuan yang rou". Shabu-shabu is most similar to the original Chinese version when compared to other Japanese steamboat dishes (nabemono) such as sukiyaki.
© More in the WIKIPEDIA !
rei shabushabu, reishabu れいしゃぶ / 冷しゃぶ cold shabushabu
a delicacy in summer. Often served on salad leaves.
often pork meat is also used.
rei-shabu
. . . CLICK here for Photos !
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ume beef, Osaka Ume beef 大阪ウメビーフ "plum beef"
From the farm of Harano Shooji
He feeds his 50 cows pickled umeboshi every day, about 1 kg. The cattle does not get any antibiotics, and they seem to like the umebosh. It keeps the cows happy (with an alcohol content of about 12 percent) and free of stress.
The plums come from Choya Umesho in Habikino, Osaka.
. . . CLICK here for Photos !
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wagyuu tsukudani 和牛佃煮 sweetly simmered Japanese beef
prepared in some areas of Japan, often an expensive present for travellers.
. . . CLICK here for Photos !
yaki-niku, yakiniku 焼き肉 (やきにく, 焼肉) grilled slices of meat
Korean-style barbecued beef is quite popular too.
Many restaurants specialize in this kind of food for a group of people to enjoy whilst socializing.
. . . CLICK here for Photos !
© More in the WIKIPEDIA !
. WKD
binchootan 備長炭 Binchotan. special charcoal from Wakayama
used for grilling food
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gyuudon 牛丼 (ぎゅうどん) bowl of rice with beef
. . . CLICK here for Photos !
mega gyuudon メガ牛丼 expecially large portion
nikujaga 肉じゃが "meat and potatoes"
from Kure city, Hiroshima
The town of Kure is one of the originagors of this dish, together with Maizuru.
Toogoo Heihachiro of the Marine is said to have introduced this dish to the mariners after eating it in Europe.
In Kure, they do not use water but may queen potatoes, beef, shirataki noodles and onions.
If you add also carrots and green peas, it is no longer nikujaga from Kure city.
The city of Kure is also lately trying to introduce the Marine gourmet, kaigun gurume 海軍グルメ, giving some dishes the names of the ships which were most famous for this dish.
Unweit von Hiroshima liegt die Hafenstadt Kure, ein wichtiger Stützpunkt der japanischen Kriegsmarine. Der Admiral Toogoo Heihachiroo (1847-1934) lernte bei seinen Fahrten in Europa ein Gericht kennen, das er seinen Soldaten auf dem Schiff unterwegs zu Essen gab und das von Kure aus ganz Japan eroberte – die inzwischen so beliebte Hausmannskost „Kartoffeln mit Fleisch“ (nikujaga).
In Kure werden dazu nur Kartoffeln der Sorte May Queen, Rindfleischscheiben, Shirataki-Konnyaku-Fadennudeln und Zwiebeln zusammen ohne Wasser eingekocht. In anderen Gegenden kommen nach Geschmack noch Möhren und Erbsen dazu.
Die Stadt Kure bemüht sich mit diesem und anderen Gerichten, die auf Schiffen der Kriegsmarine gegessen werden, einen „Marine-Gourmet“ (kaigun gurume) populär zu machen und viele Restaurants in Kure servieren inzwischen diese Gerichte für die Touristen.
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hikiniku ひき肉 minced meat, Hackfleisch
It is produced into
meat balls ミートボール
CLICK here for PHOTOS !
hamburgers ハンバーグ
CLICK here for PHOTOS !
and German steak dishes ジャーマンステーキ (jaaman suteeki)
CLICK here for PHOTOS !
With different sauces these dishes can be varied as mother likes it.
Later on not only beef was used for minced meat, but also pork, chicken and others.
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Regional Beef
This LIST is not complete. Let me know your information.
akaushi, aka-ushi あかうし "red cows"
from Mount Aso, Kyushu, also Tosa and other regions.
At Mt. Aso, they make Aso hayashi raisu 阿蘇ハヤシライス hashee rice with this beef
阿蘇あかうしバーガー Aso Akaushi Hamburger 赤牛ハンバーガー
Akaushi cattle is richly marbled with fat and produces a very tender, flavorful expensive variety of steak which is used in Kobe restaurants.
The largest purebred group of the Wagyu breed of Akaushi cattle outside Japan is located in Harwood, Texas, owned by HeartBrand Beef.
© More in the WIKIPEDIA !
.................................................................................
Hidakagyuu 日高牛 beef from Hidaka
Hokkaido
Iki gyuu 壱岐牛 beef from Iki Island, Nagasaki pref.
CLICK here for PHOTOS !
Ishigaki gyuu 石垣牛 beef from Ishigaki, Okinawa
Matsuzaka gyuu 松阪牛 beef from Matsuzaka
Mie prefecture
. . . CLICK here for Photos of the most expensive beef filet !
Ami-yaki, amiyaki 網焼き grilled on a net
Grilled beef from Matsuzaka beef is a speciality of Mie prefecture
Mishima Ushi, Mishima gyuu 見島牛 beef from Mishima Island
Yamaguchi prefecture
. . . CLICK here for Photos !
On this small island, most elderly farmers still have some of these cows and some oxen. They take a longer time to grow for food, but are kept like members of the family in the barn. About 20 cows are brought to slauter to the mainland every year.
Mokkori gyuu もっこり牛
brand of beef produced in Minamikata town, Hokkaido
. . . CLICK here for Photos !
Oki no shima 隠岐の島 Island group of Oki no shima
On the island 知夫里島 they have a long tradition of keeping cows, more than 800 years. The cows are strong and can swim through the sea to the next island, they are called "the sea-crossing, swimming cows" of Okinoshima.
Nowadays, the whole island is used as common grazing land for the calfs and cows. In winter, when the island becmes barren, the cows have to swim to nearby Shimazu island 島津島.
. . . CLICK here for Photos !
The famous ekiben lunch from Matsue uses this beef.
. WASHOKU
Regional Dishes from Shimane prefecture
Oomi gyuu 近江牛 beef from Omi
Shiga prefecture
. . . Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki
Sagagyuu 佐賀牛 beef from Saga
Shinshuu wagyuu 信州和牛 beef from Shinshu province, Matsumoto
beef from Nagano Prefecture, also called "Shinshu premium beef."
It comes from cattle with black hair kuroge-wagyu (黒毛和牛).
. . . CLICK here for Photos !
Shiraoigyuu 白老牛 beef from Shiraoi
Hokkaido. rather dark brown to black cows.
. . . CLICK here for Photos !
Tajimagyuu 但馬牛 beef from Tajima Hyogo prefecture
Tajima cattle (但馬牛, Tajima-ushi or Tajima-gyu) is one of the types of black Wagyu cattle in Japan. Many tajima cattle are born in Hyōgo Prefecture and raised as stock for famous beef such as Kobe beef and Matsuzaka beef.
Tajima cattle has been fed from old times in Tajima Province. In the Shoku Nihongi, it is written that “The Tajima-ushi is fit to cultivate the fields, to carry burdens and to eat.” In ancient times, people ate tajima-ushi in their own houses.
© More in the WIKIPEDIA !
Takamorigyuu 高森牛 beef from Takamori
Yamaguchi
CLICK here for PHOTOS !
http://www.takamori-beef.com/
Yonezawa gyuu 米沢牛 beef from Yonezawa
BEEF in the Washoku Database
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quote
U.K. 'wagyu' cross-breed an affordable favorite
By WILLIAM HOLLINGWORTH , Japan Times 2009
LONDON
"Wagyu" beef has long been the preserve of Britain's exclusive restaurants and London's high-end stores, like Harrods.
However, the average bloke in the street will soon be able to have a taste of the prized wagyu thanks to a major supermarket chain that wants to bring luxury foods to everyone.
ASDA, part of the Wal-Mart group, has just started breeding cross Holstein-wagyu cattle for its supermarkets and hopes to start selling the product in early 2011.
Although not pure wagyu meat, which retails for as much as $170 per kg, the meat will have many of the characteristics of wagyu (which literally means Japanese cattle) that make it so appetizing to gourmets.
With wagyu, the fat is more evenly distributed than in other meats and it has a highly marbled appearance. The fine strands of unsaturated fat in the meat melt when it is cooked, giving it a greater depth of flavor than other kinds of beef.
Because the store is producing its own wagyu and does not have to import anything, the store is confident it can keep costs down and reduce the price to the consumer.
"wagyu beef is the best in the world, but until now it has been the preserve of the extremely well to do. We want to make it affordable for the average man in the street," said Pearce Hughes, the company's agricultural development manager.
ASDA took semen from two pedigree black wagyu bulls in Britain. Breeders in southern Scotland then inseminated a Holstein cow and a few months later their efforts paid off with the birth of the first wagyu-cross, which they have named Inochi, which means life in Japanese.
The bulls used in the breeding process are the result of implanting Australian full-blood wagyu embryos into cows in Europe. The bulls' genes are linked to the Kedeka and Fujiyoshi lines.
Following the successful birth, farmers will now inseminate further Holstein cows on a Yorkshire farm and the plan is to produce 2,500 wagyu-Holsteins a year, providing 750 tons of meat.
But Hughes adds, "wagyu-cross-Holstein is deemed as the ultimate cross in Japan because the two breeds lay down marbling in exactly the same way, producing top quality meat superior to wagyu-cross-Angus or Red Devon. It has been known for wagyu-Holstein beef to match the eating quality of purebred wagyu in taste trials."
The meat will be less fatty than pure wagyu, but bosses at ASDA believe this will appeal to health-conscious Britons.
Pure wagyu have been bred in Wales on a small scale since 2000. Farmer David Wynne Finch imported some embryos of mixed black wagyu and implanted them into some standard cross-bred beef cows. He has a herd of around 30 wagyu.
The wagyu breed has only been exported out of Japan on three occasions.
While the breed is considered indigenous to Japan, DNA testing has shown it was influenced by European breeds brought about through cross-breeding in the early 1900s.
In Japan, it is claimed that farmers massage their wagyu cows to ensure the fat is evenly distributed. They are also fed grain and given beer to stimulate appetite.
source : Japan Times, October 2009
*****************************
Worldwide use
Rindfleisch
Steak, Rinderbraten
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
すき焼きへ世話をする箸食べる箸
sukiyaki e sewa suru hashi taberu hashi
chopsticks
for the sukiyaki pot
for eating
Sagara Wataru 相良渉
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ステーキの皿の人参いつも北
suteeki no sara ni ninjin itsumo kita
a plate with steak
and the carrots always
facing north
Moriya Akitoshi 守屋明俊
Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
すき焼きの母へ残った葱豆腐
sukiyaki no haha e nokotta negi toofu
left over for mother
from the sukiyaki pot ...
leek and tofu
Makido 牧戸俊翠
*****************************
Related words
***** WASHOKU : INGREDIENTS
. WASHOKU
Milk and Milk Products
WASHOKU : NIKU ... MEAT
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Beef (gyuuniku) Rindfleisch, Rind
***** Location: Japan
***** Season: Various
***** Category: Humanity
*****************************
Explanation
gyuuniku 牛肉 beef, often steak
Japanese beef is often very fat, with marble fat, "like frost" (shimofuri).
There are quite a few regional varieties of cows, some are treated like royalty and classical music is played in the shed to keep them happy.
wagyuu, wagyu 和牛 Japanese beef
from Japanese cattle.
biifu ビーフ beef
roosuto ロースト― roast
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Wagyū (和牛)
refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Several areas in Japan are famous for the quality of their Wagyu cattle, and ship beef bearing their areas' names. Some examples are Kobe, Mishima and Ōmi beef.
The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
Wagyū were initially introduced to Japan as a beast of burden to help cultivate rice. By order of the Shogun, the cowherd in Japan was closed and eating meat from any four legged animal was prohibited from 1635 to 1838. Because of Japan's rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their feeding regimen.
It is suggested that this was done to aid in digestion and induce hunger during humid seasons but appears to have no effect on the meat's flavor. Massaging may have been to prevent muscle cramping on small farms in Japan in which the animals did not have sufficient room to use their muscles.
There are five major breeds of wagyū (wa means "Japanese" and gyū means "cow"): Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, and Kumamoto Reds. Japanese breed names include: Tajima, Tottori, Shimane, Kochi and Kumamoto. Kumamoto Prefecture is famous for their red wagyū cattle. The more famous black variety has their origins in Kobe.
© More in the WIKIPEDIA !
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sukiyaki is one of the most favorite beef dishes.
source : www.daiei.co.jp
sukiyaki, suki-yaki 鋤焼 (すきやき) "food prepared on a spade"
gyuunabe 牛鍋(ぎゅうなべ)、with beef
uosuki 魚すき(うおすき)、with fish
okisuki 沖すき(おきすき)、with seafood
torisuki 鶏すき(とりすき)、with chicken or pheasant
udonsuki 饂飩すき(うどんすき) with udon
kigo for winter
Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き; スキヤキ) is a Japanese dish in the nabemono (Japanese steamboat) style.
often prepared with warishita すき焼きわりした soy sauce and dashi mix
Warishita and Soy Sauce
It consists of meat (usually thinly sliced beef) as the secular, raw part of the meal (namakusa), and a lot of vegetarian ingredients like firm tofu, konnyaku and vegetables, slowly cooked or simmered at the table, alongside vegetables and other ingredients of the sacred aspect of a meal (shoojin), in a shallow iron pot in a mixture of soy sauce, sugar, and mirin (warishita). Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
In the 1890s when Japan was opened to foreigners, new cooking styles were also introduced. Cows, milk, meat, and egg became widely used, and sukiyaki was the most popular way to serve them. The first sukiyaki restaurant, Isekuma, opened in Yokohama in 1862.
© More in the WIKIPEDIA !
In Kanto, the warishita is put in the pot first, them meat and vegetables are added. In Kansai, only lard is used for the first frying of meat, which is eaten dipped in a raw egg to make it a bit cool. Then warishita is poored in the pot, other ingredients, vegetables and tofu are added with more meat and all is let to stew for a moment.
In Kyoto, the oldest restaurant, Mishima Tei 三嶋亭, had a story to tell about the beginning of the restaurant there.
The founder, a samurai from Kyoto, Mishima Kanekichi and his love Tei made it to Nagasaki to get married and there studied the new ways of eating meat, which was not common in Buddhist Japan. Then they went back to Kyoto and established their restaurant in 1873. The present owner is the 5th generation and keeps up the high standard for meet dishes.
They serve sukiyaki in a hexagonal pan. First some white sugar is placed on the black pan and then one piece of beef for each guest. While it grills on the sugar it makes a delicious sound. This first bite is pure beef, so the guest can enjoy the taste of the carefully choosen marbled meat.
Then the other ingredients are added, warishita poored over it and all is cooked in the usual way.
. . . CLICK here for Photos of Mishima Tei Restaurant !
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shabushabu しゃぶしゃぶ shabu shabu
Shabu-shabu (しゃぶしゃぶ, also spelled syabu-syabu) is a Japanese variant of hot pot. The dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces. However, it is starkly different in taste as it more closely resembles its predecessor, the Chinese hot pot; shabu-shabu is more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.
The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as Wagyu, may also be used for its enhanced flavor and texture.
Shabu-shabu is usually served with tofu and vegetables, including hakusai, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, Udon, Mochi and/or harusame noodles may also be served.
Shabu-shabu was introduced in Japan in the 20th century with the opening of a Shabu-shabu restaurant "Suehiro"[1] in Osaka. The name of Shabu-shabu was named when Suehiro served it. After that, Suehiro registered the name of shabu-shabu as a trademark in 1955. The cuisine rapidly spread through Asia and is now a popular dish in Western countries as well. Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States.
Its origins are traced back to the Chinese hot pot known as "shuan yang rou". Shabu-shabu is most similar to the original Chinese version when compared to other Japanese steamboat dishes (nabemono) such as sukiyaki.
© More in the WIKIPEDIA !
rei shabushabu, reishabu れいしゃぶ / 冷しゃぶ cold shabushabu
a delicacy in summer. Often served on salad leaves.
often pork meat is also used.
rei-shabu
. . . CLICK here for Photos !
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ume beef, Osaka Ume beef 大阪ウメビーフ "plum beef"
From the farm of Harano Shooji
He feeds his 50 cows pickled umeboshi every day, about 1 kg. The cattle does not get any antibiotics, and they seem to like the umebosh. It keeps the cows happy (with an alcohol content of about 12 percent) and free of stress.
The plums come from Choya Umesho in Habikino, Osaka.
. . . CLICK here for Photos !
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wagyuu tsukudani 和牛佃煮 sweetly simmered Japanese beef
prepared in some areas of Japan, often an expensive present for travellers.
. . . CLICK here for Photos !
yaki-niku, yakiniku 焼き肉 (やきにく, 焼肉) grilled slices of meat
Korean-style barbecued beef is quite popular too.
Many restaurants specialize in this kind of food for a group of people to enjoy whilst socializing.
. . . CLICK here for Photos !
© More in the WIKIPEDIA !
. WKD
binchootan 備長炭 Binchotan. special charcoal from Wakayama
used for grilling food
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gyuudon 牛丼 (ぎゅうどん) bowl of rice with beef
. . . CLICK here for Photos !
mega gyuudon メガ牛丼 expecially large portion
nikujaga 肉じゃが "meat and potatoes"
from Kure city, Hiroshima
The town of Kure is one of the originagors of this dish, together with Maizuru.
Toogoo Heihachiro of the Marine is said to have introduced this dish to the mariners after eating it in Europe.
In Kure, they do not use water but may queen potatoes, beef, shirataki noodles and onions.
If you add also carrots and green peas, it is no longer nikujaga from Kure city.
The city of Kure is also lately trying to introduce the Marine gourmet, kaigun gurume 海軍グルメ, giving some dishes the names of the ships which were most famous for this dish.
Unweit von Hiroshima liegt die Hafenstadt Kure, ein wichtiger Stützpunkt der japanischen Kriegsmarine. Der Admiral Toogoo Heihachiroo (1847-1934) lernte bei seinen Fahrten in Europa ein Gericht kennen, das er seinen Soldaten auf dem Schiff unterwegs zu Essen gab und das von Kure aus ganz Japan eroberte – die inzwischen so beliebte Hausmannskost „Kartoffeln mit Fleisch“ (nikujaga).
In Kure werden dazu nur Kartoffeln der Sorte May Queen, Rindfleischscheiben, Shirataki-Konnyaku-Fadennudeln und Zwiebeln zusammen ohne Wasser eingekocht. In anderen Gegenden kommen nach Geschmack noch Möhren und Erbsen dazu.
Die Stadt Kure bemüht sich mit diesem und anderen Gerichten, die auf Schiffen der Kriegsmarine gegessen werden, einen „Marine-Gourmet“ (kaigun gurume) populär zu machen und viele Restaurants in Kure servieren inzwischen diese Gerichte für die Touristen.
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hikiniku ひき肉 minced meat, Hackfleisch
It is produced into
meat balls ミートボール
CLICK here for PHOTOS !
hamburgers ハンバーグ
CLICK here for PHOTOS !
and German steak dishes ジャーマンステーキ (jaaman suteeki)
CLICK here for PHOTOS !
With different sauces these dishes can be varied as mother likes it.
Later on not only beef was used for minced meat, but also pork, chicken and others.
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Regional Beef
This LIST is not complete. Let me know your information.
akaushi, aka-ushi あかうし "red cows"
from Mount Aso, Kyushu, also Tosa and other regions.
At Mt. Aso, they make Aso hayashi raisu 阿蘇ハヤシライス hashee rice with this beef
阿蘇あかうしバーガー Aso Akaushi Hamburger 赤牛ハンバーガー
Akaushi cattle is richly marbled with fat and produces a very tender, flavorful expensive variety of steak which is used in Kobe restaurants.
The largest purebred group of the Wagyu breed of Akaushi cattle outside Japan is located in Harwood, Texas, owned by HeartBrand Beef.
© More in the WIKIPEDIA !
.................................................................................
Hidakagyuu 日高牛 beef from Hidaka
Hokkaido
Iki gyuu 壱岐牛 beef from Iki Island, Nagasaki pref.
CLICK here for PHOTOS !
Ishigaki gyuu 石垣牛 beef from Ishigaki, Okinawa
Matsuzaka gyuu 松阪牛 beef from Matsuzaka
Mie prefecture
. . . CLICK here for Photos of the most expensive beef filet !
Ami-yaki, amiyaki 網焼き grilled on a net
Grilled beef from Matsuzaka beef is a speciality of Mie prefecture
Mishima Ushi, Mishima gyuu 見島牛 beef from Mishima Island
Yamaguchi prefecture
. . . CLICK here for Photos !
On this small island, most elderly farmers still have some of these cows and some oxen. They take a longer time to grow for food, but are kept like members of the family in the barn. About 20 cows are brought to slauter to the mainland every year.
Mokkori gyuu もっこり牛
brand of beef produced in Minamikata town, Hokkaido
. . . CLICK here for Photos !
Oki no shima 隠岐の島 Island group of Oki no shima
On the island 知夫里島 they have a long tradition of keeping cows, more than 800 years. The cows are strong and can swim through the sea to the next island, they are called "the sea-crossing, swimming cows" of Okinoshima.
Nowadays, the whole island is used as common grazing land for the calfs and cows. In winter, when the island becmes barren, the cows have to swim to nearby Shimazu island 島津島.
. . . CLICK here for Photos !
The famous ekiben lunch from Matsue uses this beef.
. WASHOKU
Regional Dishes from Shimane prefecture
Oomi gyuu 近江牛 beef from Omi
Shiga prefecture
. . . Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki
Sagagyuu 佐賀牛 beef from Saga
Shinshuu wagyuu 信州和牛 beef from Shinshu province, Matsumoto
beef from Nagano Prefecture, also called "Shinshu premium beef."
It comes from cattle with black hair kuroge-wagyu (黒毛和牛).
. . . CLICK here for Photos !
Shiraoigyuu 白老牛 beef from Shiraoi
Hokkaido. rather dark brown to black cows.
. . . CLICK here for Photos !
Tajimagyuu 但馬牛 beef from Tajima Hyogo prefecture
Tajima cattle (但馬牛, Tajima-ushi or Tajima-gyu) is one of the types of black Wagyu cattle in Japan. Many tajima cattle are born in Hyōgo Prefecture and raised as stock for famous beef such as Kobe beef and Matsuzaka beef.
Tajima cattle has been fed from old times in Tajima Province. In the Shoku Nihongi, it is written that “The Tajima-ushi is fit to cultivate the fields, to carry burdens and to eat.” In ancient times, people ate tajima-ushi in their own houses.
© More in the WIKIPEDIA !
Takamorigyuu 高森牛 beef from Takamori
Yamaguchi
CLICK here for PHOTOS !
http://www.takamori-beef.com/
Yonezawa gyuu 米沢牛 beef from Yonezawa
BEEF in the Washoku Database
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
U.K. 'wagyu' cross-breed an affordable favorite
By WILLIAM HOLLINGWORTH , Japan Times 2009
LONDON
"Wagyu" beef has long been the preserve of Britain's exclusive restaurants and London's high-end stores, like Harrods.
However, the average bloke in the street will soon be able to have a taste of the prized wagyu thanks to a major supermarket chain that wants to bring luxury foods to everyone.
ASDA, part of the Wal-Mart group, has just started breeding cross Holstein-wagyu cattle for its supermarkets and hopes to start selling the product in early 2011.
Although not pure wagyu meat, which retails for as much as $170 per kg, the meat will have many of the characteristics of wagyu (which literally means Japanese cattle) that make it so appetizing to gourmets.
With wagyu, the fat is more evenly distributed than in other meats and it has a highly marbled appearance. The fine strands of unsaturated fat in the meat melt when it is cooked, giving it a greater depth of flavor than other kinds of beef.
Because the store is producing its own wagyu and does not have to import anything, the store is confident it can keep costs down and reduce the price to the consumer.
"wagyu beef is the best in the world, but until now it has been the preserve of the extremely well to do. We want to make it affordable for the average man in the street," said Pearce Hughes, the company's agricultural development manager.
ASDA took semen from two pedigree black wagyu bulls in Britain. Breeders in southern Scotland then inseminated a Holstein cow and a few months later their efforts paid off with the birth of the first wagyu-cross, which they have named Inochi, which means life in Japanese.
The bulls used in the breeding process are the result of implanting Australian full-blood wagyu embryos into cows in Europe. The bulls' genes are linked to the Kedeka and Fujiyoshi lines.
Following the successful birth, farmers will now inseminate further Holstein cows on a Yorkshire farm and the plan is to produce 2,500 wagyu-Holsteins a year, providing 750 tons of meat.
But Hughes adds, "wagyu-cross-Holstein is deemed as the ultimate cross in Japan because the two breeds lay down marbling in exactly the same way, producing top quality meat superior to wagyu-cross-Angus or Red Devon. It has been known for wagyu-Holstein beef to match the eating quality of purebred wagyu in taste trials."
The meat will be less fatty than pure wagyu, but bosses at ASDA believe this will appeal to health-conscious Britons.
Pure wagyu have been bred in Wales on a small scale since 2000. Farmer David Wynne Finch imported some embryos of mixed black wagyu and implanted them into some standard cross-bred beef cows. He has a herd of around 30 wagyu.
The wagyu breed has only been exported out of Japan on three occasions.
While the breed is considered indigenous to Japan, DNA testing has shown it was influenced by European breeds brought about through cross-breeding in the early 1900s.
In Japan, it is claimed that farmers massage their wagyu cows to ensure the fat is evenly distributed. They are also fed grain and given beer to stimulate appetite.
source : Japan Times, October 2009
*****************************
Worldwide use
Rindfleisch
Steak, Rinderbraten
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
すき焼きへ世話をする箸食べる箸
sukiyaki e sewa suru hashi taberu hashi
chopsticks
for the sukiyaki pot
for eating
Sagara Wataru 相良渉
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ステーキの皿の人参いつも北
suteeki no sara ni ninjin itsumo kita
a plate with steak
and the carrots always
facing north
Moriya Akitoshi 守屋明俊
Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
すき焼きの母へ残った葱豆腐
sukiyaki no haha e nokotta negi toofu
left over for mother
from the sukiyaki pot ...
leek and tofu
Makido 牧戸俊翠
*****************************
Related words
***** WASHOKU : INGREDIENTS
. WASHOKU
Milk and Milk Products
WASHOKU : NIKU ... MEAT
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
ekiben station lunchbox,
ingredients,
kigo,
Z ice cream,
Z udon
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