GLOSSARY SSS

[ . BACK to WORLDKIGO TOP . ] :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Use my search function for this blog . . . SEARCH THIS BLOG ONLY or . . . . . Find your Keyword here MY complete DARUMAPEDIA SEARCH :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: ................................... SSSS ..... SASASA saba, masaba 真鯖 ... Pazifische Makrele. §Makrele. Scomber japonicus. chub makerel : auch §Japanische Makrele - weiterhin : gomasaba, Australische Makrele (Scomber australasicus, blue mackerel) . Es gibt auch Australian spotted mackerel, das ist S.munroi. saba kaidoo ... „Straße der Makrelen“, von der Wakasa-Bucht nach Kyoto sabinuki さび抜き... Sushi ohne Wasabi. Sushi without wasabi saburee … Butterkeks (meist in einer glückverheissenden Form) saidaa ... Brauselimonade. サイダー cider saishoku … Pflanzenkost. Vegetarisches Essen. saishoku shugisha, Vegetarier sakana　肴 ... tidbits, delicacies, Zuspeise, Knabberzeug sake ... der Sake (Reiswein). nihonshu 日本酒. rice wine (#ricewine) sake –... Keta-Lachs. §Lachs, $Weisser Lachs. Oncorhynchus keta. chum salmon. der gekochte Fisch heisst SHAKE. (Buckellachs, Lachsforelle, Karafuto masu, pink salmon, Oncorhynchus gorbuscha. – Masu-Lachs, sakura masu, masu salmon, Oncorhynchus masou, siehe MASU) sakekasu …Sake-Treber ?Sake-Maische sakoku ... Abschließung des Landes gegen die Außenwelt. Isolationspolitik. ?Abschottungspolitik? sakubei ... Sakubei-Nudeln. Neujahrsessen. sakuraebi, sakura-ebi … Sakura-Garnele. “Kirschblüten-Garnele” ?Kirschblütengarnele. Sergia lucens. #Frühlingsgarnele sakuradenbu ... Zerfaserter Weißfisch, rosarot gefärbt sakuragai …Tellinamuschel. Nitidotellina nitidula. sakurameshi ... Mit Sojasauce und Reiswein gekochter Reis sakuamochi ... Kirschblatt-Reiskuchen same ... (kobanzame. Kleiner Haifisch. Echeneis nauctates) Blauhai, aozame Isurus oxyrynchus., Makrelenhai nezumizame Lamna ditropis. Makohai Isurus oxyrinchus, Weißer Hai (Carcharhodon carcharias) . (Kesenuma für Haifischflossen: Blauhai, yoshikirizame : blue shark : Prionace glauca ). mookazame. jinbeizame ist Jinbei-Haifisch, Walhai, Rhincodon typus , whale shark. shiranaga kobitozame Zwerg-Haifisch, Etmopterus perryi, dwarf lanternshark. Hammerhai, hirashumokuzame Sphyrna mokarran . Dornhai, aburatsunozameアブラツノザメ S. acanthias . Hoshizame ホシザメ （星鮫） Mustelus manazo、 (104) sanbaizu ... Sanbaizu-Reisessig. Mit Soyasauce, Zucker und Mirin. sanbashi 三箸 ... three mouthfulls, lit. "three chopsticks" sanma ... Pazifischer Makrelenhecht, Kurzschnabel-Makrelenhecht §Makrelenhecht. Cololabis saira. Pacific saury sanpeijiru ... Sanpeijiru. Suppe. Sampeijiru sansai ... Bergkräuter #Berggemüse #Gemüse aus den Bergen 　 sansai sushi … Sushi mit ?Berggemüse sanshoo … japanischer Pfeffer. Japanischer Bergpfeffer. #Sansho-Pfeffer. Zanthoxylum piperitum. §japanischer Zitronenpfeffer §Sichuan-Pfeffer. sarada … Salat sasa …Bambusgras. Sasa japonica. sasage … Sasage-Bohne. Vigna sinensis. sasakamaboko …Fischpastete im Form eines Bambusblattes sasami ... weißes Hühnerfleisch. Hähnchenbrustfilet sashiami … Stellnezt sashisaba ... aufgespießte Makrelenfilets, Rücken an Rücken, Edo-Zeit satsuma-imo, satsumaimo ... Süßkartoffel. Batate. Ipomoea batatas. (gehört nicht zur JAM Familie) satsuma age, satsuma-age ... "Frittiertes aus Satsuma" . It comes in various forms. Frittierte Fischbällchen, ?Frittierte Fischklößchen . ?frittierter Fischkuchen sawachi ... Großer Festteller mit Essen, Spezialität aus Tosa, Kochi. sawara 鰆... Japanische Königsmakrele. §Stöcker. „Spanische Makrele. Scomberomorus niphonius §Scomberomorus maculatus. Japanese Spanish makerel sawara さわら【椹】 ... sawara cypress. Schwarzzypresse sayaendoo ... Erbsen, Erbsenschoten Pisum sativum. field pea sayaingen ... grüne Bohnen, Stangenbohnen sayori ... Japanischer Halbschnabelhecht, §Halbschnäbler. Hemiramphus sajori. Japanese halfbeak sazae ... Gehörnte Kreiselschnecke. Turbo cornutus. Batillus cornutus　 ..... SESESE seibo, o-seibo ... Geschenk zum Jahresende seigai toofu 青海豆腐(せいがい豆腐). . . . “Blue Sea Tofu” with seigai nori (aonori) 青海苔 seijinshiki ... Volljährigkeitszeremonie seiro　せいろ, seiromushi ... basket steamer. Dämpfer seiyoo kabocha ... Hokkaido-Kürbis. pumpkin sekihan　赤飯　 ... "roter Reis" . Reis für Feierlichkeiten, mit roten Bohnen gekocht sekku ... Jahreszeitenfest senbei ... Senbei. Kräcker aus Reismehl oder Weizenmehl. Reiskräcker. auch Waffeln senbeijiru ... Suppeneintopf mit Nanbu-Senbei sengiri ... „in tausend Streifen“, sehr dünn geschnittes Gemüse, besonders Weißkohl seri ... Brunnenkresse. Japanische Petersilie. Oenanthe javanica seseri ... Hühnerhals. Yakitori-Art setsuyooshuu 節用集 ... books on saving settei, osettei ... kostenlose Bewirtung für die Pilger in Shikoku .......... SHASHASHA shaabetto .... Sorbet, halbgefrorene Eiscreme. shabushabu ... Shabushabu. Bissen werden zum Garen in heißer Brühe geschwenkt. shake ... „Lachs als Speise“, siehe sake, (lebender) Lachs shakenabe ... „Lachseintopf“ shako ... Heuschreckenkrebs. Oratosquilla oratoria shakunin 杓人 ... person who pours the ricewine shakushigai 杓子貝 ... dipper shell mollusk shakefureeku ... Lachsflocken shamo ... Kampfhahn shari ... Sushi-Reis ??Sushireis shibaebi, shiba-ebi …Graugarnele. Metapenaeus joyneri shibugaki, shibukaki ... ... bittere Persimone (Kaki-Frucht). bitter persimmons shichimi toogarashi ... Shichimi. Sieben-Gewürz-Pulver §Sieben-Gewürze-Mischung. Pfeffermischung mit sieben Sorten, mit spanischem Pfeffer (Ersatz Cayennepfeffer). red pepper spice mixture shichirin ... Holzkohle-Kochherd. Tragbar, irdener Topf. shidashi-ya しだしや【仕出し屋】 ... DAS Shidashiya. Restaurant, das Essen auf Bestellung liefert. Heute auch Catering-Firmen. shifon keeki ... Chiffon-Kuchen, シフォンケーキ chiffon cake shiira シイラ ... dolphin fish, Coryphaena hippurus. (not the mammal dolphin, iruka) Goldmakrele, Dorade, mahimahi shiitake ... Shiitakepilze. Lentinula edodes (Berk.) shijimi ... Japanische Körbchenmuschel. §Corbicula. §Körbchenmuschel. Corbicula japonica. Yamatoshijimi shijimijiru ... Muschelsuppe mit Corbicula shijimi nabe … Corbicula-Eintopf, Körbchenmuschel-Eintopf shika ... Reh. Cervus nippon. sika deer shiki konbu … Shiki-Riementang shikisankon, shiki sankon 式三献 ... ceremony of three rites, three rounds of formal drinks shikishoo ryoori 式正料理 ... ceremonial banquet shimaaji, shima aji ... Stachelmakrele/Gelbflossenmakrele / Pferdemakrele (Pseudocaranx dentex )shima aji shimadai 島台 ... decoration tray for banquet food shimasoomen … Somen-Nudeln von Shoodoshima shime シメ 〆 … the last dish, to finish off a meal with something shimeji … Shimeji-Pilze. Buchenpilz. Lyophyllum shimeji shimeji nabe … Eintopf mit Shimeji-Pilzen shimesaba, shime saba ... Marinierte Makrele shimikonnyaku ... gefriergetrockneter Konnyaku (Gunma) shimitoofu ... gefriergetrockneter Tofu shinjo ... しんじょ dumplings, in thick sauce. Bällchen #Klößchen ..... ebishinjo, ebi-shinjo, ebi shinjo えびしんじょ shrimp dumplings, shrimp quenelles. Garneelen-Bällchen shiniseしにせ - 老舗 ... store with a long tradtion. altbekanntes Geschäft n, traditionsreiches Geschäft shinkaigyo ... Tiefseefisch. deep-sea fish. mehr als 200 Meter in der Tiefe shinsen (#shinzen) 神饌（しんせん） ... Shinto-Speiseopfer: water, salt, sake, grains, vegetables, fruit, tai fish or katsuobushi. “honorable food” mige 御食(みけ), minie 御贄（みにえ）. cooked and prepared food 熟饌（じゅくせん jukusen）, raw food 生饌（せいせん）seisen. Ritual fire for the cooking has to be made with a flint stone （忌火・いみび）imibi. shinsenmai 神饌米 ... Reis als Speise-Opfergabe in Shinto-Zeremonien. meist roter Reis shio ... Salz. usujio 薄塩 lightly salted. shioaji suiitsu ... „Süßigkeiten mit Salz“ shiokara … gesalzene Eingeweide von Fischen und Meeresfrüchten shio kurage ... gesalzene Quallen shiomaneki … Winkerkrabbe. Uca arcuata shio no michi ... Salzstraße. salt road shio suiitsu ... „Süßigkeiten mit Salz“ .shioke suiitsu shioyaki … gegrillt/gebraten/geröstet mit Salz shiozuke 塩漬 ... Einlegen in Salz (Fisch, Gemüse, Eier). Pökeln (Fleisch und Wurstwaren) . preserve fish in salt. Pökeln mit Nitritpökelsalz shippoku soba ... Buchweizennudeln in Gemüsesuppe. shippoku udon, Kagawa shiraae, shira-ae, shiroae, shiro-ae ... mashed Tofu-Dressing mit weißem Sesam und Miso shiragayu ... Einfache Frühstücks-Reissuppe shirako ... Fisch-Sperma . „weiße Kinder“. sperm sacs of cod fish, shirako 白子(しらこ. 魚精) milt, Milcher ..... #fischrogen. Für einige Fischrogensorten wie buri no shirako, fugo no shirako, tara no shirako. shirasu ... „Weiße Fischkinder“, Sardinen, Heringe oder Aale shiratamako ... Mehl aus Mochi-Reis shirataki … Shirataki-Nudeln. Faden-Konnyaku. Nudelart. shirauo ... Nudelfisch. §Breitling. Salangichthys microdon. Japanese icefish shirataki ... Konnyaku-Glasnudeln shiriaru ... Getreideflocken. Frühstücksflocken. cereals shiro-ae ... ... siehe shira-ae shiromi sakana ... Fisch mit weissem Fleisch. akami sakana ... Fisch mit rotem Fleisch shiroshooyu ... „Weiße Sojasauce“, aus Weizen. Spezialität von Aichi. shiruko, oshiruko ... süße Bohnensuppe mit Reiskuchen shiru no mi 汁の実　... ingredients of a soup, gu　具 shishamo ... Shishamo-Stint. §Lodde §Kapelan . Spirinchus lanceolatus §Mallotus villosus. shishamo smelt shishitoo (shishitoogarashi) ... Spanischer Pfeffer. Capsicum annuum var. angulosum. shiso, aoshiso ... ?Shiso-Blätter. .Perilla, grüne Shiso-Blätter .Perilla frutescens var. crispa. auch egoma. / rote Shiso-Blätter, akajiso P.frutescens var. purpurea … grüne Perilla-Blätter (Ersatz : Basilikumblätter). Japanese basil. aka shiso Schwarznessel. auch japanische Petersilie genannt. shisosu … Essig von roteer Perilla. shitayude ... kurz durch heisses Wasser ziehen shokuiku 食育（しょくいく） ... Ernährungserziehung; diätetische Erziehung . dietary education, education about eating habits shokurei kuketsu 食禮口訣 ...Secrets of the Rites of Eating, by Kaibara Ekiken shokuryoo kanrihoo　食料管理法 ... Food Management Law shokutaku ... Esstisch shokuzenshu 食前酒... Aperitif shoochuu ... Shochu. Japanischer Schnaps. Aus Reis, Hirse, Süßkartoffeln oder anderen Substanzen. ... shoochuu kuroyoka 世華 黒麹 .よかくろ ... Shochu-Kännchen shooga ... Ingwer. Zingiber officinale. oroshi shooga … geriebene Ingwerwurzel ..... shin shooga ist frischer Ingwer, 谷中生姜yanaka shooga ist Stamm-Ingwer - ..oroshi shooga ... geriebener Ingwer shoogajiru ... Ingwersaft (aus frischem Ingwer gepresst) (auch "Suppe mit Ingwersaft"). #Ingwer-Saft shoogatoo ... Ingwerbonbon. Ingwerzucker. shoogayaki ... mit Ingwer gebratenes xyz shoogayu ... „Ingwer mit heißem Wasser“, Getränk shoogun ... Shogun. Tokugawa-Shogunat shoojin ryoori ... Vegetarische Cuisine, vegetarisches Kochen, vegetarisches Essen (oft in Tempeln serviert) shookooshu ... Shaoxing-Wein (chinesischer Reiswein) shoochuu しょうちゅう【焼酎】 ... Shochu, clear distilled liquor. Shochu-Schnaps shootengai ... Einkaufsstraße shooyu ... Sojasauce . ?Soja-Sauce / ..wasabijooyu = Wasabi-Sojasauce . . . usukuchi helle Sojasauce #milde . . . koikuchi dunkle shooyumame ... Saubohnen in Sojasauce shuu, shuukuriimu シュー‐クリーム... chou cream puff. Windbeutel shufu 主婦 / 主夫 ... housewife, Hausfrau (seit 1880) shungiku . . . Speisechrysantheme #die Shungiku, Mutterkraut. Japanisches Blattgemüse. Chrysanthemum coronarium. Ersatz: Löwenzahnblätter shusse sakana ... „Fisch der Karriere macht“ mit anderem Namen je nach Lebensabschnitt bzw. Körperlänge. Glückverheißend. hamachi, buri. Gelbschwanz shutoo酒盗… gesalzenes Fischklein von Bonito. Spezialität aus Tosa. shuumai ... Shumai. Gedämpfte Teigtaschen, meist mit Schweinefleisch. shao-mai im Chinesischen. ..... SOSOSO so 蘇（そ）酥（そ） ... old type of milk product in Nara. Kondensmilch. Asuka no So 飛鳥の蘇 (prepared for Shotoku Taishi) Now made to cheese cake and other dishes. soba ... Buchweizen. Fagopyrum esculentum (Pflanze) soba ... Buchweizennudeln 蕎麦 soba ... allgemeine Bezeichnung für chinesische Nudelarten そば sobachoko ... Becher zum Eintauchen für Buchweizennudeln soba doojoo ... „Soba-Trainingshalle“ sobagaki蕎麦掻き ... Klößchen aus Buchweizenmehl sobako … Buchweizenmehl soba no mi 蕎麦の実... Buchweizenkörner sobatsuu … Connaisseur von Buchweizennudeln. 蕎麦通 sobatsuyu ... Dashi für Buchweizennudelsuppe soboro ... grobes Hackfleisch. Von Huhn oder Fisch. grobes Hühnerhackfleisch soboro ankake ... ? Gemüsesauce sodeika, sode ika ... „Ärmel-Tintenfisch“. Thysanoteuthis rhombus sogikiri ..... schraeg schneiden soi ... rockfish. An den Küsten von Akita. soku-imo そく芋 ... taro soup soomen ... Somen-Nudeln. dünne Weizennudeln (374) §somen soosu … Sauce, Soße. Würzsaucen soramame ... Saubohne. Vicia faba. fava bean, broad bean ..... SUSUSU su ... Reisessig. vinegar (im Zusammenhang oft ZU gelesen). su-ae 酢和え ... xyz in Essig angemacht subuta ... Schweinefleisch in süßsaurer Sauce. Chinesisch sudachi ... Sudachi-Zitrusfrucht. Citrus sudachi. Ersatz Limette sudarefu ... Fu-Croutons (aus Weizengluten und Reismehl) sugatani ... kochen unter Erhaltung der Form sugatazushi ... Sushi mit Fisch unter Erhaltung der Form suiton 水団 ... plain dumplings, soup with dumplings. Suppe mit gekochten Mehlklössen sukesoodara, sukesoo tara ... Alaska-Pollack, (Alaska-Pollock) Theragra chalcogramma. sukiyaki ... das Sukiyaki sumashijiru ... Klare Suppe sumibiyaki ... Grillen mit Holzkohle sumiso, su miso ... Essig-Miso-Paste, mit Essig vermischte Miso-Paste sumoo, sumō 相撲 ... das Sumo. Japanischer Ringkampf sumotori ... Sumo-Ringer. ?Sumoringer su no mono, sunomono ... Beigerichte mit Reisessig. xxx mit Essig-Salat suppon ... Alligatorschildkröte. Suppenschildkröte. Pelodiscus sinensis surikogi ... hölzerner Stößel, Mörserstößel. pestle surimi ... Surimi. geriebenes, z.B. Fisch- oder Garnelenfleisch surume ... Zubereitung von getrockneten Tintenfischen, ohne Innereien. surume-ika ... Kurzflossen-Kalmar §Japanischer fliegender Tintenfisch. Todarodes pacificus　. – yooroppa surume-ika – Pfeilkalmar. Todarodes sagittatus sushi … Sushi. …zushi (156) sushiage, sushi-ageすしあげ… frittierte Tofu-Taschen für Inari-Sushi suzuki ... Japanischer Barsch. §junge Meerbrasse. Lateolabrax japonicus. japanese seaperch suzuna ... Kohlrübe. Brassica rapa suzushiro ... Rettich. Raphanus sativus . GLOSSARY - T to Z 　 BACK Top of this Glossary - A to S :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Kobiru lunch

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Rural lunch (kobiru)

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

*****************************
Explanation



Kobiru, cobiru, kobilu （こびる） 小昼　
koburi
a small lunch, is food taken out to the fields by the farmers, when they had to work all day. At lunch, they would gather at the field side, unpack the little delicacies, warm them at a small fire and enjoy lunch outside.

This word comes from the dialect of Miazaki prefecture in Kyushu 宮崎.
The village of Takachiho is especially eager to promote this.
高千穂こびる研究会

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


In former times, simple things were taken out, like round cakes of rice flour and corn flour or millet flour.
Even inarizushi tofu pouches filled with rice were grilled on the fire.
Onigiri of all kinds were grilled too.
According to the season, ingredients differed.
nishibe pickled daikon was eaten with the cakes.
kaki persimmons were cut in slices, dried or grilled.
mushipan, steamed bread with flavor of yomogi, kabocha or azuki beans.


kagura manjuu 神楽まんじゅう manju dumplings for the Kagura dance performance
were filled with chicken meat and goboo.
. . . CLICK here for Photos ! for Kagura manju from other areas


kappocha　かっぽ茶　Tea was prepared in bamboo poles cut by the field side, split half open, some branches with tea laeves were put over the coals for a moment, then stuffed into the bamboo pole and heated over the fire.

In the village, people have come together, old and young, and exchanged new ideas to teach the children about this kind of lunch.

New ideas have come up, like a kobiru baaga, a hamburger baked with rice flour and a piece of pickled daikon instead of meat, all grilled on a skewer just before eating.


nipponsyokuiku.net/syokumodel/2007/hokoku_17.html


The villagers have opened a small restaurant where you can sample these dishes at lunchtime.


ponpon chokobaa ポンポンチョコバー
chocolate bar with ponpon puffed rice grains
a desert with nostalgic taste.



This type of carry-on lunch for farmers exixts in other parts of Japan too, under various names.

*****************************
Worldwide use


*****************************
Things found on the way


神楽饅頭 Kagura manjuu

備中神楽のおまんじゅう
Kagura Manju from Bitchu
*****************************
HAIKU and SENRYU


草蒔や肴焼香も小昼過
kusa maku ya sakana yaku ka mo ko-biru sugi

sowing herbs--
the smell of fish cooking
a little past noon
Tr. David Lanoue



雉と臼寺の小昼は過にけり
kiji to usu tera no kobiru wa sugi ni keri

crying pheasant, pounding mill
morning till noon
at the temple

Kobayashi Issa

There are two types of usu or mill:
(1) shiki usu (grinding hand-mill) and
(2) a large wooden tub used for rice or herb cake making. Whichever type Issa meant, I think he is referring to its grinding or pounding sound, just as I assume that he is referring to the cries of a pheasant.
Literally, the "forenoon" (kobiru) of the Buddhist temple has passed with "pheasant and mill" (kiji to usu). I assume that Issa is hearing the sounds of both, on and on and on...
Tr. David Lanoue


- - - - -

kiji to usu tera no kobiru wa sugi ni keri

a pheasant, a hand mill --
snack time in the temple
now over
Tr. Chris Drake

This hokku is from the 3rd month (April) of 1812, when Issa was traveling around near Edo. It is also in the Kabuban anthology, which contains the hokku on the six realms of karmic existence by Issa and his friend, the priest Kakuro. The hokku evokes a moment in the daily life at a country temple.

In Issa's time, different temples had different customs, but most served a snack or light meal (kobiru) either in mid-morning or mid-afternoon. In the True Pure Land school to which Issa belonged, there are few restrictions concerning meal decorum, so probably the monks and visitors to the temple such as Issa have been talking as they ate their light meal, concentrating on the food and conversation. But as soon as they finish the temple returns to its usual silence, broken by the high, piercing cries of a pheasant looking for food on the temple grounds and by the rough scraping sounds made by a stone hand mill (hiki-usu) as the top stone moves around and around, grinding rice, buckwheat, barley, or perhaps even tea leaves. The loud sounds made by the pheasant and hand mill are obvious, so Issa simply implies them. Since the temple probably doesn't grow and harvest its own rice and the season doesn't call for pounding a lot of glutinous rice to make rice cakes, it seems likely someone in the temple is grinding with a small hand mill.

- - Chris Drake



hand-mill for grinding nuts and acorns


. WKD : cha-usu 茶臼 hand-mill for ginding tea leaves .

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


老い二人畦の小昼（こびる）や柏餅　　
oi futari aze no kobiru ya kashiwamochi　

two old people
have lunch by the field side -
sweet rice cakes

Maruyama 丸山蝉音

kashiwamochi are special rice cakes are for the Boy's festival on May 5.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


棟梁の好みや新じやが小昼とす
tooryoo no konomi ya shinjaga kobiru to su

the master carpenter
loves the new potatoes best -
let's take a quick lunch

Yoshioka Yutaka 吉岡ゆたか , 2007


*****************************
Related words

***** WASHOKU : Regional Japanese Dishes

WASHOKU
Miyazaki 宮崎

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

AUTUMN VEGETABLES

[ . BACK to WORLDKIGO TOP . ]

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

The Japanese Vegetable Saijiki

野菜歳時記　　


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Vegetables of Autumn ... aki no yasai 秋の野菜

***** Location: Japan
***** Season: Autumn
***** Category: Plants

*****************************
Explanation

The Haiku AUTUMN begins on August 8, according to the Asian lunar calendar.

Berries, fruit, mushrooms etc. will be listed elsewhere.

aki yasai 秋野菜


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Early Autumn


green beans
sayaingen, saya Ingen さやいんげん 莢隠元 string beans, French beans
. . . CLICK here for Photos !
Stangenbohne (nicht unbedingt: Grüne Erbse)
The Ingen mame gets its name from the priest Ingen who brought the beans (Ingen mame 隠元豆) from China in the 16th century.
Embassies to China 遣唐使 Gabi Greve
BEANS as KIGO for autumn


potato, potatoes 馬鈴薯 (じゃがいも) jaga imo
... jagaimo じゃがいも、
jagatara imo じゃがたらいも "potatoes from Jakarta"
hasshoo imo 八升芋（はっしょういも）
bareisho 馬鈴薯（ばれいしょ）



wax gourd, white gourd-melon 冬瓜 (とうが) tooga
toogan とうがん、kamo-uri かもうり、
toogajiru 冬瓜汁（とうがじる）soup with wax gourd
(tooganjiru)
Benincasa hispida
It used to be the food of poor people in the Edo period, when the outside of the fruit was white with a natural powder, inside more seeds. Now they are cleaned and green and have more flesh. The tasteless flesh takes on any seasoning and tasts good with all kinds of preparations.
Mostly produced in Aichi prefecture.
. . . CLICK here for Photos !
Wintermelone


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Mid-Autumn


foxtail millet 粟 (あわ) awa
ears of the foxtail millet 粟の穂（あわのほ）awa no ho
field with millet 粟畑（あわばたけ）awabatake
foxtail millet mochi 粟餅（あわもち）awamochi
rice with foxtail millet 粟飯（あわめし）awameshi

熊手・芋頭・粟餅を売る婦人
（『風俗』１巻4号より）
Selling kumade and awamochi in Edo

. awamochi no kyokutsuki　栗餅の曲つき in Edo .



maize 玉蜀黍 (とうもろこし) toomorokoshi
morokoshi もろこし、yakitookibi 焼唐黍（やきとうきび）
nanban kibi 南蛮黍（なんばんきび）"millet from the Southern barbarians" (Europeans)
nanban なんばん "Barabarians's food"
kooraikibi 、高麗黍（こうらいきび）"millet from the Koreans"
tookibi 玉黍（とうきび）, tookibi 唐黍（とうきび） "millet from China"
Introduced to Japan since the Meiji period.
WKD : Maize, corn in Kenya


millet 黍 (きび) kibi
ears of the millet 黍の穂（きびのほ）kibi no ho
cutting millet, 黍刈る（きびかる）kibi karu
"pulling out millet" 黍引く（きびひく） kibi hiku
field with millet 黍畑（きびばた）kibibata
millet dumplings 黍団子（きびだんご） kibi dango
. Momotaro and Okayama specialities .

. WKD : Millet (awa, hie, kibi)



propagule 零余子 (むかご) mukago
nukago ぬかご、mukabu 球芽（むかぶ）
imoko いもこ mukago tori零余子とり（むかごとり）
. . . CLICK here for Photos !
Kartoffelranke



red pepper leaves 葉唐辛子 (はとうがらし) ha toogarashi





Satsumaimo, satsuma imo 薩摩薯（さつまいも）
sweet potatoes Süßkartoffel


sprouts of radish or turnips 貝割菜 (かいわりな) k
kaiwarena 貝割れ菜（かいわれな）、kaiwarina 殻割菜（かいわりな）
... futaba na 二葉菜（ふたばな）
..... mabiki na 間引菜 (まびきな), nuki na 抜菜（ぬきな）
tsumami na 摘み菜（つまみな）, nakanuki na 中抜き菜（なかぬきな）、uronuki na 虚抜き菜（うろぬきな）, kona 小菜（こな）"small leaves",
namabiku 菜間引く（なまびく） thinning out the sprouts


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Late Autumn

beet, table beet 火焔菜 (かえんさい) kaensai
Beta vulgaris L. var. rapa Dumort
. . . CLICK here for Photos !
rote Rübe


eggplant seedlings 種茄子 (たねな) tane nasu


radish sprouts 中抜大根 (なかぬきだいこん) nakanuki daikon
uronuki daidon 虚抜き大根（うろぬきだいこん）, oronuki daikon 疎抜き大根（おろぬきだいこん）
mabiki daikon 間引大根（まびきだいこん） thinning out radish plants




shalott flowers, rakkyoo no hana 辣韮の花 (らっきょうのはな)
..... 薤の花（らっきょうのはな）



taro stems 芋茎 (ずいき) zuiki
... imo gara 芋殻（いもがら）
... imo no kuki 芋の茎（いものくき）
... 、芋茎干す（ずいきほす） drying the stem of taro
Taro imo, sato-imo as a KIGO and an explanation of the naming
. Dishes with ZUIKI


wolfberry. Lycium rhombifolium
berries of wolfberry 枸杞の実 (くこのみ) kuko no mi
kuko shi 枸杞子（くこし）
kuko shu 枸杞酒（くこしゅ） ricewine with wolfberries


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

All Autumn


barngrass, barnyard grass ひえ【稗】 a kind of millet
Daruma hie だるまヒエ Strong variety, grown in Iwate prefecture and other places.
barnyard millet. Also widely eaten by the Ainu in Hokkaido.
When properly dried, barngrass grains can be stored for more than 10 years and were used by the poor farmers as a stash for times when the rice production failed.



Beans 豆、まめ mame all kinds of beans and peas

Chrysanthemum kiku


Edamame 枝豆 green soybeans on branches

Eggplants in autumn 秋茄子 (あきなす) aki nasu
... aki nasubi 秋なすび（あきなすび）
... nagori nasu 名残茄子（なごりなす）

Gourd and gourd pickles (uri)


Ginger, jinjaa　ジンジャー, shooga　生姜

hajikami はじかみ（薑／椒) hajikami is a type of ginger
端赤　。。。　はじかみ　。。。 edges are red
hajikami comes from leaf ginger (hashooga　葉しょうが）
hajikami suzuke はじかみ（薑／椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish



red pepper, hot pepper 唐辛子 (とうがらし) toogarashi



rice , Reis
Ine, the rice plant
rice plants in autumn, ine no aki 稲の秋
Kome, o-kome お米　cooked rice


Okra オクラ okura
... Amerika neriアメリカねり
... 陸蓮根（おかれんこん) oka renkon
Abelmoschus esculentus
©　More in the WIKIPEDIA !
It came to Japan after the Meiji restauration, first popular in Okinawa. Ishigaki island and Nanjo Town in Okinawa are one of the growing areas, also Amakusa in Kyushu.
Cut in small circles for salads and dressing. Boiled to go with other vegetables.
Ground okra gives a sticky mass, which is loved by some gourmets in Japan, like the other tororo "slimy" dishes.
Fried and katsuobuhsi are added. Eaten blanched for a moment and then miso is added.
. . . CLICK here for FOOD Photos !


Pumpkins, Kabocha ... all sorts of pumpkins
Shishigatani kabocha 鹿ヶ谷南瓜（カボチャ）pumpkins from Shishigatani


Pepper, red hot pepper, paprika (papurika) and more
piiman, pimento, bellpepper, Piment, Nelkenpfeffer
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Pimento Mori, some fun !


taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo batake 芋畑（いもばたけ）fiels of taro
oyaimo 親芋（おやいも）parent taro
koimo 子芋（こいも）child taro
kinu katsugi 衣被ぎ（きぬかつぎ)
imo no aki 芋の秋（いものあき）autumn of the taro
... imo aki 芋秋（いもあき）
dotare 土垂（どたれ）"hanging on the ground"
Bungo imo 豊後芋（ぶんごいも）taro from Bungo
Yoshihama imo 吉浜芋（よしはまいも）taro from Yoshihama
Yoshino imo 吉野芋（よしのいも）taro from Yoshino
dango imo 団子芋（だんごいも）taro for balls
shiro imo 白芋（しろいも）white taro
shigami imo しがみ芋（しがみいも）
futo imo 太芋（ふといも）thick taro
akame imo 赤芽芋（あかめいも）taro with red buds
taimo, ta imo 田芋（たいも）taro in the field
eguimo, egu imo 蘞芋（えぐいも）、
hasu imo 蓮芋（はすいも）"taro like lotus"
imogara 芋がら（いもがら）、
zuiki、芋茎（ずいき）stem of the taro
zuiki imo ずいき芋（ずいきいも）zuiki taro
satoimo dengaku 里芋田楽（さといもでんがく）



yam 自然薯 (じねんじょ ) jinenjo
... yama imo, yamaimo, yama-imo 山芋（やまいも) "mountain potato"
... yama no imo 山の芋（やまのいも）
... naga imo 薯蕷 (ながいも)
naga-imo 長薯（ながいも）
rakuda imo 駱駝薯（らくだいも） "camel potato"
tsukune imo 仏掌薯 (つくねいも) "Buddha Hands yam"
. . . CLICK here for Photos !
... tsuku imo つくいも、
... tuskune つくね、kobushi imo こぶしいも "fist potato"
kashuu imo 何首烏芋 (かしゅういも)Dioscorea bulbifera L


*****************************
Things found on the way



*****************************
HAIKU


秋野菜　だいこん畑　きゃべつだよ
aki yasai daikon batake kyabetsu da yo

autumn vegetables -
a field full of radishes
and cabbage

source : 里山散歩


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

bush clover,
eulalia, arrowroot,
pink, patrinia,
also, mistflower
and morning faces flower

WASHOKU
Seven Herbs of Autumn (aki no nanakusa 秋の七草)


Sieben Herbstgräser (秋の七草 aki no nanakusa)
Buschklee (hagi), Nelke (nadeshiko), Wasserdost (fujibakama), Glockenblume (kikyoo), Knabenkraut (kuzu), Goldbaldrian (ominaeshi), Susuki-Gras (susuki)

kuzu ryoori 葛料理 dishes made from arrowroot starch
Yoshino kuzu 吉野葛 from Nara prefecture




Planting, harvesting and preparing food in AUTUMN kigo


NEXT
*********** WINTER VEGETABLES

BACK TO
*********** SUMMER VEGETABLES

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Kagawa Prefecture

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Kagawa 香川 / Takamatsu

Kotohira, Konpira
Shodoshima (shoodoshima 小豆島)

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Since 2012, Kagawa is "renaming" itself into

Udon ken うどん県　”Udon noodles prefecture"




The new mascot has noodles in its brain . . .



うどん県のマスコット


CLICK for more udon no business ideas !

うどん脳 Udon No Brain


quote
Udon no debuted Monday as the mascot of Kagawa, which has been billing itself as "Udon Prefecture" since last fall. The noodle-brained mascot will be used to help promote Kagawa as the kingdom of the wheat-flour noodle.

"I am the same (as the character) in that the only thing in my brain is udon,"
said Shigeki Omine, chairman of the association.
source : english.kyodonews.jp


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Shoodoshima 小豆島

オリーブ Olives from Shodoshima 小豆島
shoodoshima, shoodojima
Olives Chocolate, Olive chocolate ! オリーブチョコレート


. . . . . also
olive tempura オリーブ天ぷら deep fried olives on a stick each
オリーブの実のかき揚げ oriibu no mi no kakiage

olive cider オリーブサイダー from the juice left over after pressing.
. . . CLICK here for Photos !


オリーブを守る会 Group to protect the Olives


::::::::::::::::::::::::::::::::::::::::::::


shima soomen, 島そうめん soomen noodles expanded by hand
from Shodoshima 小豆島
somen from Shoodoshima

小豆島では、虫送りや法事の手伝い、気のおけない同士の集まりや内々で食べるそうめんは「千本ばし」で食べます。にゅう鉢（ばち）と呼ぶ大きい鉢（はち）や上だらいに夏は井戸水、冬には湯を張って浮かし、四方八方から、食べ手の箸（はし）が伸びるところから『千本ばし』といわれます。互いにはさんだ麺（めん）がつながっていたりすることもあり、たらいうどんの元祖といったところです。
小豆島のそうめん作りは、４００年ほど前、農作業の暇になる冬の副業として始まりました。原料の小麦や塩、麺（めん）に塗るごま油も島内産でした。
うどんの原料と同じ小麦粉で細いそうめんに仕上げるには、細く延ばしても切れないだけの十分なデ（粘り）を出すために早朝から２日間にわたる多くの製造工程を経て作られるのです。
ちなみに「長さ１９cm、重さ５０g、その数３２０～３５０本」、これが小豆島手延べそうめん１束の規格です。 　
source : 　www.pref.kagawa.jp with recipe
. . . CLICK here for Photos !



kankoro　かんころ　甘古呂 flower from sweet potatoes
kankoro dango かんころ団子 balls of sweet potato flower
kankoro soba かんころそば noodles with sweet potato flour and wheat flour



kabocha taikai カボチャ大会 the biggest pumpkin show
Giant Pumpkin Show
The Winner was 530 kg in 2008.
カボチャの大きさを競う「第２２回日本一どでカボチャ大会」が２８日、香川県小豆島町で開かれ、富山県の農業、長谷一司さん（６１）が優勝した。
. . . CLICK here for Photos !
„Fest der großen Kürbise“ Insel Shodoshima



肥田乳業　小豆島町草壁本町
yoghurt-like drinks in many flavors,
coffee, milk, low fat and rakubisu
特濃ミルク、肥田コーヒー、低脂肪乳、ラクビスの4種類


tsukudani, 貝と蕗の佃煮 sweetly simmered seafood and seaweed
still made by hand in many family enterprizes.


List of enterprizes in Shoodoshima with
Sake 1, soy sauce 17, tsukudani 15, Soomen 63, olives 2,
source : www.olive.or.jp / food

..........................................................................


ishikirizushi ishikiri sushi 石切ずし "stone cutters sushi"
stone masons sushi
From Shodoshima. The stones of this island were cut and transported to Osaka for the construction of Osaka Castle. Now this famous sushi is prepared for festivals or memorial services.
. . . CLICK here for Photos !


石工の鑿冷したる清水かな
sekkoo no nomi hiyashitaru shimizu kana

fresh spring water
cools the chisel
of the stone mason . . .

Written in 1768
. Yosa Buson 与謝蕪村 in Edo .


..........................................................................


warigo bentoo わりご弁当 lunchbox for the kabuki performance
every family has its own box, like the ROKUBEN.

::::::::::::::::::::::::::::::::::::::::::


anago no nama sushi 穴子の生寿司 sushi with life anago fish


gakimeshi, kawameshi 餓鬼めし（川めし) rice cooked by the riverside
for the O-Bon festival


igizudoofu いぎす豆腐 toofu with igizu seaweed
igizu いぎす/ 海髪. kind of nori
it looks rather yellow.
. . . CLICK here for Photos !
Tofu mit Igizu-Seegras


kakimaze, omaze かきまぜ（おまぜ） rice mixed with ingredients


kintoki mame 金時豆 red kintoki beans
Phaseolus vulgaris
They grow in many parts of the prefecture since the Edo period.
Used for tempura 金時豆の天ぷら. kintokimame tenpura and
mamepan 豆パン buns with red beans
kintokimame, nimame 煮豆　"beans to be boiled"
. . . CLICK here for Photos !
They are often prepared with sugar coating for amanatto 甘納豆 sweet natto.


naracha meshi 奈良茶飯 Ricegruel
from the Toodai-ji Temple of Nara, here for more than 400 years.


source : 　www.pref.kagawa.jp


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Shimahide Senbei 志ま秀せんべい　えびせん
志満秀 Shimahide
志満秀えびせんべい
Shimahide shrimp cracker

with the landscape of Ritsurin Park made by ebi and nori.
. . . CLICK here for Photos !
. . . CLICK here for 志満秀 Photos !
wasanbon ebisen
source : 　www.shimahide.com/ Details about the making.


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

shooyumame 醤油豆　しょうゆ豆　shoyu mame, broad beans simmered in soy sauce
しょい豆 shoimame. Fava beans. soramame . Saubohnen


An old grandmother wanted to give some food to the pilgrims as osettai. She roasted some broad beans in an earthen pot (hooroku). Some fell off and into a pot where she had kept a bit of soy sauce. She picked these beans out after a while and ... whow, they tasted really good and soft! Thus these beans were born.

My Japanese Text for these beans


ohaguro, o-haguro おはぐろ (御歯黒 / お歯黒 blackening teeth with braod beans extract


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

gaarikku musume ガーリック娘 "Garlic daughter" oil with garlic taste
ninniku oiru ニンニクオイル
from Kotohira 琴平, where the second most garlic of Japan is produced


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Sanuki no Shokubunka 讃岐の食文化

讃岐うどん Sanuki udon noodles

Sanuki Udon, my photos

. Sanuki Udon Poster in English .

Sanuki Udon Henro 讃岐うどん遍路 Pilgrimage for Udon noodles
List of restaurants with the best udon noodles
. . . CLICK here for Photos !
Named after the famous Shikoku pilgrimage, Henro.


kenmenshiki 献麺式 offering Sanuki udon to the gods
. . . CLICK here for Photos !
On June the second, the day of udon, many udon-makers bring their special sanuki udon to the shrine Nakano Tenmangu 中野天満宮 / 滝宮天満宮 in Takamatsu.
They also hold the Sanuki Udon Festival さぬきうどん祭り.
The 2nd of July is the
Day of Udon　うどんの日 udon no hi

- quote -
Sanuki Udon Karuta　讃岐うどんカルタ playing cards
Noodle playing cards withdrawn over political correctness concern
. . . the prefecture, which has been promoting itself as “Udon Prefecture” since 2011, had something of a damper Tuesday when it announced a halt to sales of a new product to popularize the noodles in the rest of the country. One of its “Udon Karuta” playing cards for the New Year was feared to be politically incorrect.
The playing cards,
each bearing a poem on the theme of udon, were released by the prefectural government on Saturday after soliciting submissions of such poems from across Japan.


強いコシ　色白太目　まるで妻

“Strong koshi, fair-skinned, chubby, just like my wife,”
is a poem in traditional haiku mode intended to celebrate Kagawa’s famous Sanuki udon noodles. Koshi is a Japanese word for the “crunchiness” of noodles but as it can also be taken as referring to a person’s “hips” the poem was deemed potentially offensive to women.
..... The government of Kagawa had prepared 2,000 sets of the cards for sale.
- source : japantoday.com December 2015 -


- - - - - External LINKS
うずまきもち uzumakimochi
ひっかりずし hikkarizushi sushi
五合ずし
イギス豆腐 igisu toofu
豆茶飯 mame chahan
あなごの生 anago no nama
もちばな mochibana
里芋入り八朔ずし
八杯
えびみそ汁 ebimisojiru
もっそう飯 mossoo gohan
さわさわsawasawa
あさり雑炊 asari zoosui
なすびごはんnasubi gohan
トコロテンtokoroten

......................................... local food products

麦味そ mugimiso miso
オリーブ oriibu, olives
蕗
つわぶき tsuwabuki
イタドリ itatori
ヤーコン yaagon
こんにゃく konnnyaku
里芋 satoimo
山芋 yamaimo
よもぎ yomogi
うばuba, budoo mame ぶどう豆、ぶど豆
uba dango
かんぴょうkanpyoo


Seisan chihoo of Kagawa, 西讃 Western Sanuki

Sanuki udon are served for the ceremony when a new home is finished. It is customary that the people of the new home and the visitors sit in the new bath (ofuro) and eat the noodles there in the water. Yes.
And also if someone makes a renewal of his bathroom only, this eating in the water takes place.
futoku, nagaku ... for the new situation, may it be long and good.

also when moving to a new home, hikkoshi udon 引越しうどん
are eaten in the full bathtub.

新築の時に風呂場でうどん



katokichi 加ト吉 changed the name to
table mark テーブルマーク Table Mark.
specializing in frozen food, located in Kagawa.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


aji no sanbai 魚(あじ)の三杯 horse mackerel with sanbai vinegar
prepared for the summer festival to entertain visitors. The bones are soft and can be eaten too.


aosazoosui あおさ雑炊 rice gruel with aosa sea lettuce
dashi, carrots, shiitake mushrooms, mirin, soy sauce and mochi make this dish.


chishamomi ちしゃもみ chisha lettuce dish
prepared for spring festivals.
萵苣 chisha.
with iriko and chirimenjako, flavored with vinegar miso.
. . . CLICK here for Photos !



dojoojiru どじょう汁 soup with loach
After the field work is done, the dojoo are fat and ready to eat. Prepared with thick udon noodles and vegetables. Best eaten with all together.
. . . CLICK here for Photos !



fushimen ふしめん soomen noodles from Shodoshima
Best made in the cold months of November till March. Prepared with a simple broth.
. . . CLICK here for Photos !


honetsukidori 骨付鳥（ほねつきどり） fried chicken with the bones
From Marugame town 丸亀市
. . . CLICK here for Photos !


hyakka 万葉（ひゃっか）"onethousand leaves"
This is a special green leaf vegetable of Kagawa prefecture,the naming is of Western Sanuki. It is quite bitter and needs to be soaked in water over night to get rid of the bitterness (akunuku). It can then be prepared like hakusai or komatsuna leaves.
In Takamatsu, it is called "manba". takana, oona 高菜(大からし菜)
ひゃっかのドレッシングあえ hyakka no doresshingu ae RP
kigo for summer

. Takana 高菜 mustard greens .


imotako いもたこ octopus and satoimo potatoes
also with dengaku miso or nigorogashi. The octopus is fresh from the Inland Sea. This dish combines the bounty of the mountains and of the sea.


irikomeshi, iriko meshi いりこ飯 rice with little sardines
from katakuchi iwashi (anchovis). The fish are boiled for a moment, then dried and later added when the rice is cooked or mixed to the finished cooked rice .


kankanzushi kankan sushi (hottarazushi) カンカンずし(ほったらずし)
Prepared in large amounts to last for a few days, with a lot of salted fish. It is pressed into its form with a heavy hammer, hence the name imitating the sound "kan kan". Prepared from old family recipes.


kuromame no gomokuni 黒豆の五目煮 mixed ingredients and black beans
Especially eaten for the New Year, with the wish to work diligently (mame).



manba no kenchan まんばのけんちゃん fried leafy vegetables
manba is a kind of takana leafy vegetable. It is fried, abura-age and dashi are added. kenchan derived from kenchin けんちん【巻繊】 , the edges and fringes of leafy vegetables.
. . . CLICK here　for Photos !


. managatsuo マナガツオ　真名鰹, (まながつお) pomfret
off the shore of Sanuki　


nimono no tenpura 煮物てんぷら "
Tempura from boiled vegetables"
Leftovers from boiled vegetables are put into a coating and deep-fried again for another delicious meal up to three days after the first boiling.


oshinukizushi oshinuki sushi 押し抜きずし
from fava beans and sawara. In some areas, the new bride of the home would prepare some with the flavor of her mother-in-law, take it home to her own family and show off with her new recipe.


rakkasei no amani 落花生の甘煮 sweet simmered peanuts
From the islands 女木島、男木島 near Takamatsu, where peanuts are planted. Prepared in autumn. Peanuts simmered in saltwater, added to the black beans for the New Year food. The soft skin is kept on the peanuts for extra nutrition. The final flavor comes with salt and sugar.


satsuma さつま Black mullet dishes
Prepared in Western Sanuki. Black mullet is boiled, grated finely and poored over rice with wheat. Sometimes miso or dashi is used for flavor.



shippoku soba しっぽくそば buckwheat noodles with vegetables
Even in a "noodle country" like Sanuki, in the cold winter buckwheat noodles are eaten, because it warms the body. Fish dashi, radish, carrots, satoimo potatoes, aburaage tofu and other things are boiled together for a good broth.

shippoku udon うどん（しっぽく） udon noodles with vegetables
Prepared in the winter months. Vegetables of the season are boiled and thrown over the udon noodles. Some homes eat it instead of the "toshikoshi soba" on December 31 to pass over to the new year.


sofuto toofu ソフト豆腐 "soft tofu"
made from kinugoshi, with a bit less water.


sugatazushi sugata sushi 姿ずし "sushi keeping the form"
Prepared in Shodoshima island from summer to autumn. Freshly fished Horse mackerel is used.


suiki no nutaae ずいきのぬたあえ
satoimo potato stems with vinegared miso paste
The stem of satoimo potatoes is called suiki. It is soft and not too bitter.
Served for the autumn festival to thank for the harvest.


taimeshi たい飯 seabream with rice
Prepared for the workers when they came back home after a working ship trip to Osaka.


takuan no kinpira たくあんのキンピラ Kinpira from takuan radish
Takuan pickled radish is washed and dried, then fried in the pan with oil, soy sauce, mirin, chili peppers and so on.


teppai てっぱい crucian carp dish
prepared from autumn to winter, after the busy farmers season.
The fields are drained of water and the remaining fish are eaten. With white miso, sugar and a bit of vinegar and salt. Sometimes radish. Nowadays saba fish is used too.
. . . CLICK here for Photos !



uchikomijiru 打ち込み汁 "soup with anything thrown in"
A common dish of the farmers. With seasonal vegetables and miso flavor. Noodles are added


wakegiae, wakegi ae わけぎあえ wakegi leek with dressing
Best prepared in spring for the Doll Festival. Boiled with shells and asari shells, white miso, karashi mustard, sugar and vinegar.


wasanbon 和三盆 Japanese sugar from Kagawa and Tokushima, Shikoku


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Meine Photos
173 Starbucks mit Musikorgel
176 izakaya akachoochin Takamatsu
207 dango in Ritsurin park

　... and more Photos from Takamatsu


*****************************
Worldwide use

Shoodoshima, eine kulinarische Insel

„Unsere Gegend ist sehr steil und wir haben nur wenig Platz zwischen dem Meer und dem Bergwald. Da wächst kein Reis. Wir machen fast alles mit Süßkartoffeln.“ Frau Murakami Kazue von der Halbinsel Mito schiebt ihren Schubkarren auf einem schmalen Pfad entlang dem Haus nach oben auf eines der kleinen Terrassenfelder, wo ihre Süßkartoffeln wachsen. Oben angekommen hockt sie sich erst mal erschöpft auf die Steinmauer, sie ist nämlich schon weit über 80 Jahre. „Ich habe das Leben und Kochen hier von meiner Schwiegermutter gelernt, aber meine Söhne sind in die Stadt abgewandert und ich hab keine Schwiegertochter mehr, der ich den Geschmack unserer Familie weitergeben kann. Ich bin hier die letzte der Familie“, klagt sie wie viele alte Bauern im ländlichen Japan.
Dann beschreibt sie ihre Lieblingsgerichte mit den Süßkartoffeln.

Süßkartoffeln
Für „Kankoro-Mehl“ werden die Süßkartoffeln in Scheiben von einem Zentimeter Dicke geschnitten und an der Sonne getrocknet, dabei hilft im Winter der kalte Wind vom Meer und die Scheiben rollen dabei hin und her mit dem Geräusch koron koron ... daher der Name. Die getrockneten Scheiben werden im Steinmörser zerrieben und das Mehl für verschiedene Speisen verwendet. Weil auch die Schalen mitgetrocknet werden, bekommt das Mehl eine etwas braune Farbe.
Für die „Kankoro-Nudeln“ wird 70% Mehl von den Süßkartoffeln mit 30% Weizenmehl vermischt und daraus Nudeln geknetet. Die Dashi wird aus kleinen Sardinen gekocht. Die von Hand geschnittenen dicken Nudeln werden für eine einfache Mahlzeit in eine Schale gelegt, mit der Dashi übergossen und mit etwas geriebenem Ingwer und klein geschnittenen Frühlingszwiebeln gewürzt.

Aus dem Kankoro-Mehl werden auch kleine Bällchen (kankoro dango) geformt, die oft noch den Abdruck von Mutters Fingern haben und als kleiner Imbiss am Nachmittag beliebt sind.

Die Ranken der Süßkartoffeln liefern ein süßgesimmertes Gemüse (tsukudani) für die Inselbewohner. Sie werden mit Sojasauce und Kombu eingekocht.

Eingekochtes auf Tsukudani-Art
Tsukudani dieser Art mit verschiedenen anderen Zutaten ist seit 1945 eine Spezialität von Shoodoshima und es gibt einige Hersteller mit eigenen Rezepten, die noch von Hand einkochen. Ausgesuchtes Kombu von Hokkaido und Seegras von der Inlandsee werden mit der einheimischen Sojasauce eingekocht. Dabei müssen sie die Zutaten in den großen Töpfen mehr als zwei Stunden mit einem besonders langen Spatel umrühren. Die Inselbewohner essen ihr Tsukudani nicht nur auf Reis, sonder auch auf Toast, ganz moderne sogar auf einer Lage mit Käse oder Mayonnaise.

Sojasauce
Die Sojasauce von Shoodoshima hat eine Geschichte von mehr als 400 Jahren; sie wird auch heute noch in Familienbetrieben überwiegend von Hand in großen hölzernen Fässern zubereitet. Die Hersteller entwickeln neben den traditionellen Sorten immer wieder neue Geschmacksrichtungen, um sich an die Wünsche ihrer modernen Kunden anzupassen. Selbst Pudding mit dem Geschmack von Sojasauce wird angeboten und von den Kindern mit großem Vergnügen verspeist.

Soomen-Nudeln
Die Herstellung von langen dünnen von Hand ausgezogenen Weizennudeln (tenobe soomen) begann bereits im 16. Jahrhundert und hat bis heute nichts an ihrem traditionellen Geschmack verloren; sie werden hier einfach „Nudeln der Insel“ (shima soomen) genannt. Im Winter haben die Bauern Zeit genug, um die Nudeln sorgfältig mehr als zwei Tage lang von Hand auf lange Stäbe zu reihen und langsam zu strecken. Ein Bündel Shoodoshima-Soomen wiegt nach altem Brauch etwa 50 Gramm und enthält 320 bis 350 Nudeln von 19 Zentimeter Länge.
Gegessen werden sie hier noch nach der Tradition aus einem großen Holzbottich, im Sommer im kalten Wasser schwimmend, im Winter in heißer Brühe. Alle kommen zusammen und stecken ihre „tausend Essstäbchen“ (senbonbashi) in den Bottich, streiten sich lachend um gleichzeitig gemeinsam ergriffene Nudeln und stärken so die Bande der Gemeinschaft im Dorf.

Oliven
Shoodoshima wird auch die „Insel der Oliven“ genannt. Die ersten Olivenbäume kamen 1908 aus Amerika und der Anbau im Dorf Nishimura begann bald in großem Rahmen, da sich das milde Klima und die relative Trockenheit dieser Gegend für die Pflanzen als günstig erwies.
Olivenöl für kosmetische Produkte und für die Küche als Tempura-Öl gibt es in einigen Variationen, aber darüberhinaus haben die Inselbewohner auch ihre eigenen Produkte entwickelt.
Schokolade mit Olivengeschmack und Oliven-Brauselimonade (oriibu saidaa) sind begehrte Reisemitbringsel, während die Oliven-Eiscreme am besten frisch auf der Insel schmeckt.

Kürbise
Jedes Jahr im Herbst findet das „Fest der großen Kürbise“ (kabocha taikai) statt, bei dem der schwerste Kürbis einen Preis bekommt. Alle Bauern aus der Umgebung und aus vielen anderen Teilen Japans reisen mit ihren dicken Kürbisen an, tauschen Hinweise zum Anbau aus und wiegen die dicksten. Im Jahre 2008 gewann Hase Kazushi aus der Präfektur Toyama mit einem 530 Kilogramm schweren Prachtstück. Diese „Monster-Kürbise“ (o-bake kabocha おばけかぼちゃ) werden im allgemeinen nicht gegessen.


*****************************
Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Kagawa .

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #sanukiudon #udon -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

TEMPLE Festivals Ceremonies

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Temple and Shrine Festivals and Food

Some Japanese temples and shrines have special festivals, where food is in the center.
The ones listed here are all kigo for haiku, since they are performed on special occasions during the year.

This LIST is part of Ceremonies and Festivals of Japan
SAIJIKI


A temple is a place for Buddhist worship.
Temple, Buddhist Temple (tera, -ji) Japan

A shrine is a place for Shinto worship.
Shrine, Shinto Shrine (jinja, miya, guu) Japan

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Cooking soup with big radishes
usually in a temple
kigo for mid-winter


Daikodaki (daikotaki) 大根焚 Cooking large radishes
Temple Sansen-In, Kyoto, Feb. 10 - 13
三千院の初午大根焚き, 年2月10日～13日
..... Daikon, Radish

. Sanzenin 三千院 Sanzen-In .



Joodoo-E Ceremony 成道会 Daikodaki 大根焚
cooking radish soup, Jodoe

At Temple Senbon Shakado　千本釈迦堂, Daihoo-Onji 大報恩寺 Kyoto

5000 radishes are cooked and served in 10.000 portions for two days to the parishers to celebrate the death day of Buddha on December 8, when Shakyamuni Buddha reached the final nirvana.
A bowl of soup costs 1000 Yen.


Since the Kamakura period, monks write special sanskrit letters on the radishes to ward off evil.
On December 8. A ceremony "to bring winter to Kyoto".
「 千本釈迦堂・大根焚きと応仁の乱の痕跡を求めて 」
千本釈迦堂京都市
CLICK here for PHOTOS


demons in distress ...
a bowl of steaming soup
brings good luck

Gabi Greve, December 8, 2008
It was a very cold morning this year in Kyoto and the steam curling out of these many little bowls rising in the air could well frighten away anyone with a bad conscience.


Senbon Shakado 千本釈迦堂（大報恩寺）
上京区七本松通今出川上ル溝前町1034

Clay bells with O-Kame おかめ土鈴




CLICK for ryoomen 両面おかめ土鈴 O-Kame with two faces

. Kyoto no dorei 京都の土鈴 clay bells from Kyoto .

.............................................


念仏や兵戈無用の成道会
nenbutsu ya heika muyoo no joodoo e

praying to Amida Buddha !
on the day of nirwana
we need no weapons

Haiku by : Uuu 烏有（ウユウ）


Daikotaki at temple Sanpo-Ji, Nichiren-sect
三寳寺 （さんぽうじ）Kyoto

.................................................................................


Narutaki no daikotaki 鳴滝の大根焚 (なるたきのだいこたき)
cooking radish soup at Narutaki
..... daikotaki 大根焚（だいこたき）

On December 9 and 10, at temple Narutaki Ryootokuji in Kyoto 京都鳴滝了徳寺.
Ryotoku-Ji is situated in an area called Narutaki. Today it also has a Buddhist university.
The ceremony is in memory of Saint Shinran Shonin by the Hoo On Koo 報恩講 prayer group.
People line up since early morning to get a bowl of aokubi daikon soup with a bit of agetofu. If they eat it, they will not get an apoplexy or palsy.



. Saint Shinran 親鸞 .


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Benten, Benzaiten 弁天 / 弁財天 and food

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.

Godairiki Mochi at Temple Daigoji 五大力餅 Kyoto


Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice

Gesai no on kayu 解斎の御粥 End of mourning rice gruel

Hassaku no iwai 八朔の祝 Hassaku Harvest Festival.
hassaku gama　八朔釜. Rice Gruel, O-bana no kayu　尾花の粥

Botamochi Rice Cakes (Botamochi) "Ricecakes in difficult times" Gonan no mochi 御難の餅 (ごなんのもち)

Honen Matsuri (Hoonen Matsuri 豊年祭) and "sex" food


Kayu 粥 Rice Gruel and related ceremonies during the year
for example
gruel at the tenth night, juuya gayu 十夜粥（じゅうやがゆ）
"Gruel for Priest Chi-E", Chie gayu 智慧粥
offering gruel to the poor, kayu segyoo 粥施行（かゆせぎょう）


Azukigayu 小豆粥 (あずきがゆ) Rice gruel with small soybeans *..... rice gruel on the 15th, juugonichi gayu 十五日粥（じゅうごにちがゆ）
and a few more kigo with rice gruel:mochi put in rice gruel, kayu bashira 粥柱 (かゆばしら)"rice gruel stick" kayuzue 粥杖 (かゆづえ)kayu no ki 粥の木（かゆのき）..... kayugi 粥木（かゆき）fukuzue 福杖（ふくづえ）..... iwai boo、祝棒（いわいぼう）divination with rice gruel, kayu ura 粥占 (かゆうら)

Hagatame はがため　Teeth strengthening Ceremony (hagatame) ..... rice cakes for strengthening the teeth


Hochoshiki, hoochooshiki 包丁式 Kitchen Knife Ceremony
God of Cooking, Iwakamutsukari no Mikoto and Knife Rituals.
磐鹿六雁命。April 18

Hooroku Jizo ほうろく地蔵 with an earthen pot on his head and Mibu Kyogen 壬生狂言

Juuhachi Gayu 十八粥 Rice Gruel

Kayutsuri 粥釣, 粥つり かゆつり "Fishing for rice gruel"


Kenpai Shiki 献盃式 Ceremony of drinking Rice wine (sake) sake in memory of Shinran Shoonin
Toso 屠蘇, ritual rice wine


kiganmai 祈願米 "consecrated rice" kigan mai
eingesegneter Reis und andere Speisen

Kyuuri fuuji きゅうり封じ / 胡瓜封じ cucumber service


Mamori, omamori, o-mamori お守り Talismans, amuletts and food


mayudama 繭玉 (まゆだま) "cocoon balls"
Mochi or dango for the New Year celebrations of the Silk protecting deities


Mitarashi dango dumplings and Shimogamo Shrine Kyoto.
御手洗団子（みたらしだんご) 下賀茂神社


. Naorai 直会 (なおらい）ritual Shinto banquets .


Sen dango matsuri 千団子祭（せんだんごまつり）festival of the one thousand dango dumpings
at temple Mii-dera
and other kigo/ceremonies with DANGO dumplings


Shirumori Jinja 汁守神社 Shrine Shirumori, the protector of soups
Ukemochi no Mikoto 保食命. and
Meshimori jinja 飯守神社 Protector shrine of cooked rice


Shishigatani Kabocha Kuyoo 鹿ヶ谷かぼちゃ供養 Pumpkin memorial service, at Temple Anraku-Ji in Kyoto



Yakimochi Fudoo Son 焼き餅不動尊in Gunma


Zenbonzuki 千本搗 Ceremony of preparing 1000 rice cakes.....
at the temple Mizumadera （大阪府貝塚市水間寺）
In honour of the Venerable Gyooki


Zuiki matsuri ずいきまつり(芋茎祭) Vegetable Decoration Festival
Kitano Tenmangu, Kyoto in October



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Buzen Kagura, at the Shrine Kibune Jinja
貴船神社, 豊前神楽

Iwado Kagura of Buzen, 岩戸神楽 Kyushu
kifune shrine
During the autumn performance of four months every day at the Kibune Shrine, dances are performen on the request of the people.

One dance is BON 盆神楽, the tray.
A priest/dancer/acrobat takes two flat plates filled with rice grains of this harvest and dances around, suddenly lifting the two plates vertically in front of his face and turning so fast that not one grain of rice is spilled on the ground! Turns to the left, to the right ... many times up and down with the rice plates. Even both plates balanced in one hand, lifting it up too and spins round like crazy not to loose one grain.


Three Gods Dance 三神神楽
This dance involves daifuku mochi, rice cakes filled with sweet bean paste anko.
The God of the Mountains is asked by the God of the Sea and the God of the Village (sato no kami 里の神) to share this food with all, so he breaks the bun into many small parts, gives a bite to an onlooker and smears the bean paste on his/her cheek for good luck in the coming season (fuku o tsukeru).

In another dance 立神楽　 not related to food, the performer climbs up a bamboo pole of 10 meters, picks up some prayer flags from there and comes down sliding on a rope, performing acrobatic tricks on the way down.


*****************************
Things found on the way


my Library

宗教や神話の影響を受けた食文化
and
Basics about Japanese Food


*****************************
HAIKU



*****************************
Related words

***** Ceremonies and Festivals of Japan
SAIJIKI


***** WKD : Regional Dishes / WASHOKU

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Yamanashi

[ . BACK to WORLDKIGO TOP . ]

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Yamanashi Prefecture

Yamanashi Prefecture (山梨県, Yamanashi-ken) is a prefecture of Japan located in the Chūbu region of the island of Honshū. The capital is the city of Kōfu.
©　More in the WIKIPEDIA !


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Yamanashi Specialities 山梨郷土料理



hootoo, Hōtō, hoto ほうとう

Hōtō (ほうとう, Houtou) is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.

Origins
Wheat farming and the flour culture were brought into Yamanashi prefecture due to shortages in local rice crops. Sericulture had turned lands traditionally reserved for rice crops into silk farms, and flour products like hōtō were invented as a means to counter food shortages which arose from this change in agriculture.

This transition may have begun in Yamanashi's Gunnai region, where rice farming was impossible to begin with due to cold temperature and large amounts of volcanic debris embedded into the soil. Wheat farming spread through the rest of the prefecture and into the neighboring Nagano, Shizuoka, Saitama, and Gunma prefectures, where similar cuisine using flour dough and soup can also be found. For example, a dish called nibōtō, which is identical to hōtō except with a soy sauce-flavored soup, can be found throughout Saitama and Gunma prefectures.


Hōtō and Takeda Shingen

Another prevalent theory suggests that hōtō was invented by local war hero Takeda Shingen. The redevelopment of industry and commerce after World War II made tourism the prefecture's most profitable enterprise, and the image of Takeda Shingen was used frequently to promote the area's regional products. Locals sought to popularize hōtō as a tourist food by advertising it as the meal consumed by Takeda Shingen and his soldiers before each battle. Modern-day tourists can enjoy hōtō in numerous local restaurants and in rather unseemly locations such as coffee shops and ice cream parlors.

A more extreme branch of these advertisements claim that the descendants of the Takeda clan introduced the recipe to the Tokugawa shogunate, who then used it to develop Nagoya's miso-nikomi udon. The validity of this statement remains highly speculative.

Etymology

Chinese origin theory
The name hōtō is commonly thought to be a euphony of hakutaku (餺飥, hakutaku); the name for udon flour after it has been kneaded and cut.

The kanji "餺飥" first appeared in Nara period dictionaries, and its reading is listed in dictionaries of the cloistered rule period as hautau, showing that the pronunciation had already begun to transform into the reading hōtō. Though hōtō was introduced to Japan far earlier than udon, both names are believed to have originated from China. For instance, in modern-day Shanxi province of China, the word wonton is written with similar kanji (餛飩), and is pronounced "hōtō."
Hakutaku and New Year Dishes at Court

Local origin theory
Local linguists point out that the word is used in Edo period documents to describe all sorts of flour products, including flour made from non-wheat crops. In the local dialect, the word for flour is hatakimono, while the local word for grinding crops into powder is hataku. Some linguists theorize that hōtō actually originated from these local words when flour was turned into a popular dish.

Other linguists disagree with the Chinese origin theory because there is no conclusive evidence that the word originated from China. They argue that popular acceptance of hōtō as a cuisine found exclusively in the Yamanashi area voids theories stating that the word was imported from overseas. However, from a historical viewpoint, the word hataku first appears in documents around 1484 in the Muromachi period, while hōtō or hautau can be found much earlier in writings such as The Pillow Book. This contradicts the idea that hataku was the basis for the name of the dish.

Other theories
The word can also be thought of as a euphony of "宝刀" or "放蕩". For "宝刀" (treasure sword), the given explanation is that Takeda Shingen cut the ingredients for the dish with his own sword. However, linguists tend to view this idea as a clever play on words in an advertisement campaign rather than a legitimate theory.


Hōtō and the people of Yamanashi
It is customary for stores in Yamanashi prefecture to display Shingen Takeda’s Fuurinkazan battle flag to signify that hōtō is being served. According to the people of Yamanashi, hōtō and udon are completely different and unrelated foods (similar to the way kishimen (きしめん) is regarded by the people of Nagoya).

Traditionally, each household would knead the dough from flour on their own. It was a popular dish amongst women who worked all day outside and needed to prepare dinner for a large farming family because the recipe and the process of making hōtō was not time-consuming or complicated. The soup usually consisted of larger quantities of vegetables than noodles, since flour was scarce and expensive. Many households reserved noodles as a treat served only to distinguished guests.

As modernization and industrialization of Japan continued, rice became the mainstay and the popularity of hōtō as a household dish dwindled. Supermarkets in Yamanashi now sell pre-packaged hōtō noodles and miso paste, and very few households go through the process of kneading their own flour anymore. Hōtō has gradually become standardized in taste and recipe, disappearing from household meals.

Many chain restaurants in Yamanashi have picked up on hōtō as a marketable food. Some only serve it in the traditional style with a miso base, while others use the aforementioned red bean soup or gochujang to create more variety in taste. Non-traditional ingredients such as oysters, turtle, and crab may also be included in some cases. These versions are often regarded as monstrosities by local residents, as the original simple dish arose out of poverty, but they have gained popularity among tourists.


azuki bootoo
Azuki bōtō (小豆ぼうとう, azuki boutou) refers to red bean soup with hōtō noodles added instead of the traditional mochi or shiratama. Though red bean soup usually has a watery texture, azuki bhōtō consists of a thick, gluey stew, which is placed on the hōtō noodles and eaten like botamochi.
A local dish from Oita prefecture called yaseuma (やせうま, yaseuma) is extremely similar to azuki bhōtō, except sweeter and considered to be more of a snack rather than a meal. In this sense, hōtō differs significantly from the modern categorization of udon. Azuki bhōtō is not common, even within Yamanashi prefecture, and is usually only found in the old Kai province region. However, some local chain restaurants list azuki bhōtō on their regular menu.

©　More in the WIKIPEDIA !


bataa bootoo バターぼうとうwith butter
caree bootoo カレーぼうとう curry taste hootoo
kabocha hootoo かぼちゃほうとうwith pumpkins


やせうま yaseuma, "thin horse" wheat noodles
from Oita

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::　


The farmers of old were very poor and had little rice to eat.
Breakfast is oneri, lunch is oyaki, dinner is hootoo.

Oyaki are dumplings from wheat flour. The others, see below.




::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


ayu no kanroni 鮎の甘露煮 sweetfish, simmered sweetly
Even the boned get soft from simmering for a long time in soy sauce and sugar.

ayu no shioyaki 鮎の塩焼き sweetfish grilled with salt
grilled around the fireplace on sticks. You bite it with the skin and all.


WASHOKU
Baniku, horse meat, baniku ばにく/ 馬肉 , sakuraniku 桜肉



budoo ぶとう grapes and wine
Koshu Wine 　甲州ワイン
first made in Katsunuma in 1877 by Masanari Takano and Tatsunori Tsuchiya after studying winification in France.
Grapes Yakushi, Budoo Yakushi　葡萄薬師 God of Wine



hoshigaki 干し柿 dried persimmons
Preserved food for the long winter time. "one persimmon a day keeps the doctor away".


mimi みみ "winnow winnow" noodles
from 鰍沢町十谷. To thank the gods for a good harvest, all fruit and grains were placed in a winnow and shaken in front of the shrine. The winnow was an important tool for the poor farmers. MIMI is the form of hootoo noodles from Koshu province.
Worfschaufel, Getreideschwinge.

momo もも peaches
They are mostly eaten when still very hard, like apples.


nigai 煮貝 simmered fish, mostly abalone and sazae
Yamanashi does not have a coast and sea fish was scarse. They used mostly dried seafood, simmered in soy sauce, prepared in Numazu, Shizuoka. On the way back on horseback along the river Fujigawa the luggage became hot from swinging back and forth and the simmering continued until they were home and just ready to taste.
. . . CLICK here for Photos !


numaki ぬまき/ 布巻 "wrapped Mount Fuji"
Prepared at Shrine Asama at Lake Fujiko during the festival. Wakasagi fish from the lake were grilled and wrapped in rough konbu and then simmered for a long time in soysauce and mirin. Preserved well. The form looks like the great mountain of Japan, Mount Fuji.


oneri おねり "honorable kneaded ones"
The poor farmers had not much rice to eat. Oneri was made from a dough of wheat, corn or buckwheat, with potatoes and pumpkin. Flavored with soy sauce.


oshakakogori, o-shaka kogori おしゃかこごり "Buddha Jelly"
On april 8, the birthday of Shakyamuni Buddha, this dish is prepared from bits of grilled rice cake (arare), wheat flour and soy beans are simmered in soy sauce and the paste formed to round balls, like the head of baby Buddha.


pooku, fujizakura pooku　冨士桜ポーク　pork meat from Koofu 甲府 town.
Fujizakura Stewed Pork over Noodles
山梨県産銘柄豚肉「ふじざくらポーク」
. . . CLICK here for Photos !




sakemanjuu 酒まんじゅう ricewine manju
Manju were made from corn, wheat, millet and other grains.
from 上野原市


sasakomochi, sasako mochi 笹子もち mochi with yomogi and sweet beanpaste
When they get old and hard, they can be grilled to soften.


seida no tamaji せいだのたまじ potatoes with misopaste
from Uenohara 上野原市棡原地区
Made during times of famine.
seida = potato (jagaimo)
tamaji = small round treasure (tama)


toomorokoshi manju とうもろこし饅頭
Manju from wheat flour and maize corn flour.


torimotsu-ni 鳥もつ煮 boiled chicken innards
This is often served as a side dish with soba buckwheat noodles.
CLICK here for PHOTOS !


wasabizuke わさび漬け wasabi pickles
best from Kosuge village 小菅村, proud of its clean water.
. wasabizuke わさび漬け wasabi pickles . 　　


Yahataimo, Yahata-imo やはたいも taro from Yahata


yakome やこめ（焼米）fried rice offering
for the gods of water at the entrance of the waterways to the paddies.
Made from uruchi rice or mochigome rice with soy beans and salt.


Yoshida udon 吉田うどん Udon noodles
from the town of Fujiyoshida
They are very thick and hard to chew and make you feel satified for a long time.
They are sold in most noodle restaurants in the town to improve the economy (machi okoshi まちおこし)
. . . CLICK here for Photos !


yuzumiso ゆずみそ misopaste with yuzu citrons
prepared with mirin
南巨摩郡増穂町 is famous for its yuzu orchards.


*****************************
Worldwide use


*****************************
Things found on the way




Koshu Daruma ... (Kooshuu Daruma) 甲州だるま ...
Shingen Daruma 信玄だるま (Takeda Shingen),
Yamanashi Daruma 山梨だるま


*****************************
HAIKU




山梨や山はあるけど海はなし
yama-nashi ya yama wa aru kedo umi wa nashi

Oh mountain pears !
Yamanashi is surruonded by mountains
but not by the sea


Kawazu yori かわず　より
source
http://dathimakann2.seesaa.net/article/27652144.html

This is a play on words with the kigo yamanashi, Siebold crabapple, and Yamanashi, the name of the prefecture. NASHI also means "not to have".


KIGO FOR LATE AUTUMN

yamanashi、yama-nashi 山梨 (やまなし)
"mountain nashi pear, mountain pear"
also called zumi ズミ or "mountain apple", yama ringo やまりんご.
Malus sieboldii (Regel) Rehd. / Siebold crabapple
They have small fruit which resemble the normal NASHI pears, but the fruit is not eaten.
. . . CLICK here for Photos !
konashi 小梨（こなし）small nashi pear
inu nashi, inunashi 犬梨（いぬなし） "pear for the dogs"



kigo for late spring

yamanashi no hana 山梨の花 やまなしのはな blossoms of the mountain pear
... 棠梨の花（やまなしのはな）, 聖霊梨の花（やまなしのはな）
konashi no hana 小梨の花（こなしのはな）
shikanashi no hana 鹿梨の花（しかなしのはな）"blossom of the deer pear"

[ . BACK to WORLDKIGO　　TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::　


*****************************
Related words

***** WASHOKU : Regional Japanese Dishes


***** . Folk Toys from Yamanashi .

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::