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

VEGETABLE SAIJIKI

[ . BACK to TOP . ]

! SEARCH THIS BLOG !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

VEGETABLE SAIJIKI

野菜歳時記　/ やさい歳時記　

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


Including other kinds of edible plants.

Please use your browser to find a word!



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

ABC LIST
food from the WASHOKU files

Aroe アロエ Aloe vera

Azuki 小豆 red beans

Berry, berries Beeren aller Art
berii ベリー berry
chiisa na kajitsu 小さな果実 "small fruit"


Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.


dentoo yasai 伝統野菜 traditional vegetables


Edo-Vegetables (Edo yasai 江戸伝統野菜)
Vegetables from Edo/Tokyo


Gobo, goboo 牛蒡 Burdock root

Goma
Sesame (til, tila, gingili) India goma, goma no hana


Hanayasai ハナヤサイ（花椰菜） Cauliflower
including broccoli

Hoorensoo ほうれん草 / 菠薐草 spinach, Spinat


Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln


Kabocha ... all sorts of pumpkins

Kaisoo (kaisoo 海草) seaweed

Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others

Kanpooyaku 漢方薬 Chinese plant medicine Kampo

Kinoko, take きのこ(茸／蕈／菌) mushrooms
LIST

Kome, o-kome お米　rice

Konyaku, konnyaku こんにゃく(蒟蒻／菎蒻) Konjak

Kudamono, fruit ... OBST LIST

Kurumi くるみ　(胡桃) Walnut

Kuko Wolfberry

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse


Mame 豆 all kinds of Beans

Mi 実 Berries and Nuts from the forest
Nuesse und Beeren

Mitsuba 三つ葉 (みつば) "Three leaves" honewort

Moyashi udo もやし独活（もやしうど）sprouts of spikenard and more moyashi

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer


Naganegi 葱 (ねぎ) leek, green onions

Nasu 茄子 (なす), nasubi なすび eggplant, aubergine

Ninniku ニンニク　大蒜　Garlic

Okra オクラ(okura) : Abelmoschus esculentus

Sansai 山菜 　Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

satoimo, sato imo 里芋 taro root, imo 芋 (いも) taro
Taro-Kartoffel

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

Shiitake Mushrooms

shin yasai, shinyasai 新野菜 new types of vegetables
Not native to Japan. a long LIST

Shiso, beefsteak plant, Perilla 紫蘇

Shokuyoo no hana, Edible Flowers

Shooga, Ginger 生姜

Shungiku, garland chrysanthemum 春菊

Soba buckwheat

somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier
yasai somurie 野菜ソムリエ vegetable sommelier


Taroimo, taro imo タロ芋 Colocasia esculenta


Udo, Spikenard, Japanese spikenard 独活（うど)
"mountain asparagus"


Wasabi, Japanese horseradish わさび、山葵.
Wasabia japonica


Yakumi やくみ (薬味) spices and condiments

yamaimo, yama imo, 山芋 Dioscorea japonica. yam
tororoimo, tororo imo とろろ芋、トロロ芋.

Yomena Starwort

Yomogi よもぎ　蓬 mugwort
Beifuss, Beifuß

yurine 百合根 Lilium auratum
Lilienknolle

Yuzu citron dishes for autumn Japan




The SAIJIKI according to seasons follows below.
Just keep scolling down.


WASHOKU
SPRING VEGETABLES 　




Terazaki Kogyo (Sozan)
(1866-1919)


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


shin yasai, shinyasai 新野菜 new vegetables
Not native to Japan. a long LIST


WASHOKU - VEGETABLE SAIJIKI / TOP 　


***** WASHOKU ... Japanese Food SAIJIKI




Iro Nabeshima Plate with Vegetables

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

[ . BACK to DARUMA　MUSEUM　TOP . ]

[ . BACK to WORLDKIGO . TOP . ]

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

SUMMER VEGETABLES

[ . BACK to WORLDKIGO TOP . ]

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

The Japanese Vegetable Saijiki

野菜歳時記　　

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

some keywords have their own entry,
check the ABC index of the database.


Vegetables of Summer ... natsu no yasai 夏の野菜

***** Location: Japan
***** Season: Summer
***** Category: Plants

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

The Haiku SUMMER starts on May 6, according to the Asian lunar calendar.


natsu yasai 夏野菜

A lot of fruit also ripens in summer.
Here are listed just a few.


A lot of plants blossom in summer.
Here are listed just a few.


. Yakumi 薬味 spices and condiments .


Use your browser to find a word.

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

Early Summer

endoo 豌豆 (えんどう)endo beans, field pea beans
... saya endoo 莢豌豆（さやえんどう）
japanische Erbsen

fuki 蕗 (ふき butterbur)
Petasites japonicus
fuki kari 蕗刈り（ふきかり）cutting butterbur
akita fuki 秋田蕗（あきたふき）fuki from Akita
fuki no hiroba 蕗の広葉（ふきのひろば）broad leaves of butterbur
fuki no ame 蕗の雨（ふきのあめ）rain on the butterbur
kandoo 欵冬（かんどう）


. gibooshi no hana 擬宝珠の花 hosta flowers .
Hosta fortunei. A mountain vegetable (sansai)


goboo no hana 牛蒡の花 (ごぼうのはな) burdock blossoms
... hana goboo 花牛蒡（はなごぼう）



hechima nae 糸瓜苗 seedlings of the sponge gourd
sowing sponge gourds, hechima maku 糸瓜蒔く
flower of the sponge gourd, hechima no hana　糸瓜の花
hana hechima 花糸瓜（はなへちま）
. . . . . and
karasuuri no hana 烏瓜の花 flower of the snake gourd
Trichosanthes cucumeroides



hisago nae 瓢苗 gourd seedlings


kikujisha きくぢしゃ "chrysanthemum lettuce" endive
nigajisha 苦蒿苣（にがぢしゃ）"bitter lettuce"
hanajisha 花蒿苣（はなぢしゃ）
oranda jisha オランダ蒿苣（おらんだぢしゃ）"lettuce from Holland"
Cichorium endivia. Endiviensalat

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


kyabetsu キャベツ (European) cabbage
... kanran 甘藍 (かんらん) , tamana 玉菜（たまな）"leaves ball"
Brassica oleracea

Cabbage is good for the digestion.
Often eaten as sengiri 千切り shredded in "1000 cuts" in small stripes, added to a tonkatsu cutlet (in Kanto).
Torn by hand it is called chigiri kyabetsu チギリキャベツ, added to a kushikatsu cutled on skewers in Kansai.
kushikatsu 串カツ pork meat on skewers
koorusuroo コールスロー coleslaw salad
also as rolled cabbage ロールキャベツ rooru kyabetsu.
In Chinese kitchen, as hoikooroo ホイコーロー / 回鍋肉hoikoro pork meat with cabbage
. . . "cabbage white", (Pieris rapae) a butterfly. Kleine Kohlweißling.

- - - - - but
cauliflower 花椰菜 (はなやさい) hana yasai
... hana kyabetsu 花キャベツ（はなきゃべつ）, karifurawaa カリフラワー、 hana kanran 花甘藍（はなかんらん）
kigo for all winter
and other types of "winter cabbage" and "kyabetsu" in the Japanese name.

. SAIJIKI - Winter Vegetables .

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


kyuuri no nae 胡瓜の花 (きゅうりのはな) cucumber seedlings
hana kyuuri 花胡瓜（はなきゅうり） cucumber blossoms

kyuuri no hana 胡瓜の花 (きゅうりのはな) cucumber flowers
..... hana kyuuri 花胡瓜（はなきゅうり）


nasu nae 茄子苗 なすなえ eggplant seedlings
kleine Auberginenpflanzen

shin jaga, shinjaga 新馬鈴薯 (しんじゃが ) new potatoes


soramame 蚕豆 (そらまめ) fava beans, broad beans
... hajiki mame はじき豆（はじきまめ）
The black of the strings was used to prepare a substance called "ohaguro, o-haguro おはぐろ (御歯黒／お歯黒/ 鉄漿)" to blacken the teeth of the married beauties of the Edo period.
. . . CLICK here for Photos of black teeth!
kanetsuke 鉄漿付け
©　OHAGURO ... More in the WIKIPEDIA !
Saubohne


take no ko 筍 (たけのこ) bamboo shoots, bamboo sprouts
with more kigo

uri no nae 瓜の花 (うりのはな ) gourd seedlings


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

Mid-Summer

aobashoo 青芭蕉 (あおばしょう)green leaves of banana
bashoo wakaba 芭蕉若葉（ばしょうわかば）
natsu bashoo 夏芭蕉（なつばしょう） summer banana tree

imo no hana 芋の花 (いものはな) sweet potato blossoms

jagaimo no hana 馬鈴薯の花 (じゃがいものはな)
jagatara no hana じゃがたらの花（じゃがたらのはな）, bareisho no hana馬鈴薯の花（ばれいしょのはな）
Kartoffelblüten, jaga-imo no hana


kabocha no hana 南瓜の花 pumpkin flowers


karigi 刈葱 (かりぎ) kind of leek
...yagura negi 楼子葱（やぐらねぎ）, sankai negi 三階葱（さんかいねぎ）

ninjin no hana 人参の花 (にんじんのはな) carrot blossoms
... hana ninjin 花人参（はなにんじん）

oriibu no hana オリーブの花 (おりーぶのはな) olive blossoms
オリーブ Olives from Shodoshima 小豆島 ... Kagawa prefecture
Olivenblüten


satsumaimo no hana 甘藷の花 flower of the sweet potato
..... kansho no hana 甘藷の花（かんしょのはな）


suika no hana 西瓜の花 (すいかのはな)
watermelon flowers


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



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

Late Summer

asuparagasu no hana アスパラガスの花 asparagus flowers


bashoo no hana 芭蕉の花 (ばしょうのはな ) banana blossoms
... hana bashoo 花芭蕉（はなばしょう）


chorogi 草石蚕 (ちょろぎ) knotroot , Knollenziest
Stachys sieboldii
Often used for New Year food because of its red color when pickled.



hasu no hana　蓮の花
lotus flowers, renge　蓮華



. kanpyoo muku 干瓢剥く (かんぴょうむく )
cutting small stripes of calabash .
(Lagenaria siceraria var. hispida). kampyo
... kanpyoo hagu 干瓢はぐ（かんぴょうはぐ）
kanpyoo hosu 干瓢干す（かんぴょうほす） drying the calabash stripes
shin kanpyoo 新干瓢（しんかんぴょう）new calabash stripes
The calabash is cut in long stripes with a maschine or by hand and then dried, best in the sunshine. New stripes are offered to the ancestors for the obon festival.
famous woodblock print by Hiroshige
about the kanpyoo perparations in Minakuchi,
along the Tokaido.
歌川広重「水口名物干瓢」
getrocknete Kürbisstreifen
. . . CLICK here for Photos !



myooga no ko 茗荷の子 "children of myoga ginger"


nasu eggplant, 茄子 (なす), aubergine nasubi なすび
with more kigo


natsumame 夏豆 (なつまめ) "summer soy beans"
... shin edamame 新枝豆（しんえだまめ） new edamame soybeans

natsu negi, natsunegi 夏葱 (なつねぎ) summre leek
Leek (negi)


painappuru パイナップル pineapple
ananasu あななす ananas
matsuringo まつりんご, hoori 鳳梨（ほうり）


shin imo 新藷 (しんいも) new sweet potatoes
... hashiri imo 走り藷（はしりいも）


. shiso 紫蘇 しそ beefsteak plant .
Perilla frutescens


tomato トマト (とまと）
banka 蕃茄（ばんか）, aka nasu 赤茄子（あかなす）"red eggplant"
Momotaro Tomatoes from Okayama 桃太郎トマト


toomorokoshi no hana 玉蜀黍の花 (とうもろこしのはな)
maize flowers, corn flowers
nanban no hana なんばんの花（なんばんのはな）
tookibi no hana 唐黍の花（とうきびのはな） "Kibi from Tang China" flowers



uri 瓜 gourd
oriental melon, makuwa uri
hime uri 姫瓜 (ひめうり)
shiro uri 越瓜 (しろうり)
shiro uri 白瓜（しろうり）
ao uri 青瓜 (あおうり )
meron メロン


waka goboo, wakagoboo 若牛蒡 (わかごぼう) new young burdock
... shin goboo 新牛蒡（しんごぼう）


yuugao 夕顔 (ゆうがお) bottle gourd (plant)
yuugaodana 夕顔棚（ゆうがおだな） shelf for bottle gourds
Flaschenkürbisspalier
Lagenaria siceraria


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

All Summer


aatichooku アーティチョーク artichoke, Artischocke
Cynara scolymus
kigo in California
The Globe Artichoke (Cynara cardunculus) is a perennial thistle originating in southern Europe around the Mediterranean.
The flowers develop in a large head from an edible bud about 8–15 cm diameter with numerous triangular scales; the individual florets are purple.
©　More in the WIKIPEDIA !

. Artichoke thistle, cardoon: Cynara Cardunculus
Yemen


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

aotoogarashi あおとうがらし【青唐辛子・青蕃椒】green hot pepper
grüner Pfefferschoten
. . . CLICK here for Photos !
Many are grown as Kyoto Vegetables.



banana バナナ banana
mibashoo 甘蕉（みばしょう） "sweet bashoo"


kyuuri 胡瓜 (きゅうり) cucumber
The name comes from "yellow gourd"　ki-uri 黄瓜 きうり , which changed to kyuuri. If you let a cucumber hang long enough, it will turn yellow when ripe.
... itazuri　板刷り　to rub the cucumber on a wooden board with salt
... shiomomi 塩もみ cut cucumber pieces kneaded with salt to get rid of some water
The Chinese characters for uri 瓜 and tsume 爪 are very similar BUT
uri ni tsume ari, tsume ni tsume nashi.


. mame no hana 豆の花 various beans flowering in summer .


nasubi dengaku 茄子田楽（なすびでんがく）dengaku with eggplants

nasu no hana 茄子の花 (なすのはな) eggplant blossoms
... hana nasu 花茄子（はななす）


natsu daikon 夏大根 (なつだいこん) summer radish
Radish (daikon)

natsu kabu 夏蕪 (なつかぶ) summer turnips
..... natsu kabura 夏蕪（なつかぶら）

natsu na, natsuna 夏菜 (なつな)"summer leaves" Swiss chard
... fudansoo 不断草（ふだんそう）Swiss chard
Beta vulgaris
. . . CLICK here for Photos !


papaiya パパイヤ papaya
... papaya パパヤ、chichiuri no kiちちうりのき
mokka木瓜（もっか）、mannjuka 万寿果（まんじゅか）


paseri パセリ parsley
oranda seri 和蘭芹（オランダぜり）
Petersilie


rakkyoo 辣韮 (らっきょう) shallot
... rakkyoo 薤（らっきょう）、rakkyo らっきょ
Allium chinense, Allium bakeri Regel. Schalotte




tade 蓼 (たで) smartweed, water pepper
yanagi tade 柳蓼（やなぎたで）, hontade 本蓼（ほんたで）, matade 真蓼（またで）
tade tsumu 蓼摘む（たでつむ）picking tade
tade uri 蓼売（たでうり）selling tade
tade su 蓼酢（たです） tade vinegar
Knöterich, Wasserpfeffer, Polygonum hydropiper


takana 高菜 mustard greens, Senfkraut
Brassica juncea var. integlifolia


tamanegi 玉葱 (たまねぎ) round onion
first indroduced from North America, now almost half of the Japanese production. Grown in Hokkaido, Abashiri, Furano, Ishikari and Sorachi from April to September.
On of the old vegetables, which gave stamina to the constructors of the pyramids in egypt.
onionringu オニオンリング onion rings, a snack
Zwiebel


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


cerori セロリ celery
Apium graveolens L. var. dulce
often eaten as sticks, serori sutikku セロリステイック
Sellerie


. . . . .
guriin piisu グリーン ピース green peas
. . . CLICK here for Photos !
Erbsen
a kind of endomame. ao-endoo あおえんどう(青豆)
saya endoo さやえんどう
They are the unripe form of endomame.
They are often sold in cans or frozen in Japan.
They contain a lot of fibers and are good for your diet.

satoozaya サトウザヤ sweet grean peas
a type where you can eat the peas and the sheath around them, when you put them into hot water for a moment. They are rather sweet.
. . . CLICK here for Photos !
. . . . .


junsai じゅんさい【蓴菜】water shield
Brasenia schreberi J. F. Gmel.
quite similar to water lilies. The leaves are eaten. They excrete a slippery liquid and the dishes are slimy, but very nutritious. Often pickled with vinegar.
. . . CLICK here for Photos !

nunawa ou 蒪生う (ぬなわおう) planting water shield
junsai ou 蒪菜生う（じゅんさいおう）
kigo for mid-spring
WKD : Water shield (junsai, nunawa)



kureson クレソン cresson, ウォータークレス watercress
Tasts good with meat dishes
. . . CLICK here for Photos !
oranda garashi 和蘭芥子 (おらんだがらし)
kawana 川菜（かわな）, kawa takana 川高菜（かわたかな）、kizugarashi みずがらし
Brunnenkresse


moroheiya モロヘイヤ Moroheya, Jew's marrow
from the arabic: molokheiya
Once a king of Egypt became ill and recovered when eating this vegetable soup. So it was named "for the King only". Cleopatra also liked to eat it.
Corchorus olitorius
. . . CLICK here for Photos !
moroheya soup
Jute


tsuruna 蔓菜 "つるな" New Zealand spinach
..... 蕃菜（つるな), hamana 浜菜（はまな）
hamajina 浜蒿苣（はまぢしゃ）
Tetragonia tetragonoides


zukkiini ズッキーニ zucchini, courgette
Cucurbita pepo melopepo
. . . CLICK here for Photos !
of the pumpkin family, although it resembles a cucumber.
hana zukkiini 花ズッキーニ flowers of the zucchini, also eaten
Zucchini




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


cucumber glut --
one day slices, one day stripes
on our faces

~ ~ ~

warm rain drips
from ripe tomatoes ...
the call for salad

~ ~ ~

a lovely hangout
for my onions too ...
baby swallows

~ ~ ~

the taste of green beans
and a swallow's song --
this year's summer

Heike Gewi, Yemen, May 2009


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



ripe artichoke-
so much work
to find the heart

© Photo and Haiku. Claudia Cadwell
source : My Facebook Friends May 2009


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


キャベツ買う月は今夜もぺちゃんこ　
kyabetsu kau tsuki wa konya mo pechanko

I buy a cabbage -
the moon tonight
is all flat again
　　
Amano Motoko 天野素子
source : HAIKUreikuDB


NEXT
*********** AUTUMN VEGETABLES

BACK TO
*********** SPRING VEGETABLES

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

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

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

Shun and Vegetables

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

Specialities of the Season (shun no mono)

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

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

SHUN 旬　(しゅん) season, the best season for fresh food

shun no mono, 旬の物　specialities of the season, seasonal food
shun no aji,　旬の味 taste of the season
shun no mikaku 旬の味覚　seasonal delicacies

The most important part of washoku.　It dates back to the time when no refrigerators were available.
shun is also the time when a vegetable (or something else) is "at its best" as a kigo for haiku, for example the ants in summer.


Most of the ingredients for cooking are also kigo.
See the World Kigo Database





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


Vegetables from a hothouse are found in the stores at any time of the year, they are never SHUN.

Vegetables of the season are full of the energy of the season, full of nutrition and vitamines and best for the human health. Vegetables produced on the free land have a lot more energy than those from the greenhouses.


In spring, the first sun givee new energy to the plants. Buds and first leaves of plants are eaten most often, like fuki no too or tara no me. (see mori no megumi)

In summer the energy circle is at it's hight. Most plants produce fruits and vegetables to eat, like cucumbers, eggplants or tomatoes.

In autumn, many grains and fruit or nuts from trees are harvested, like rice or persimmons. Natural energy tends to provide for the next generation already.

In winter, natural energy takes a rest. Now most of the roots of vegetables are eaten, like radish and turnips. They have a lot of fibers and are a great addition to the winterly nabe hodgepodge dishes.


Within each season, the FIRST hatsumono 初物　of something was also a great pleasure for the gourmets of Edo.
Ships would race to carry the first catch of bonitos, hatsugatsuo, hatsu gatsuo, to fetch a good price or bring it as a special present to the Shogun of Edo.
First rice or first tea of the season are also well known specialities.


Check the main
Washoku Saijiki
for more details about dishes with these seasonal ingredients.


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


Vegetables for Spring Cooking
asparagus, endomame beans, jagaimo potatoes, kyabetsu cabbage, nanohana mustard flowers, retasu lettuce and salads, tamanegi onions, udo Japanese spikenard and many more.
Frühlingsgemüse


Vegetables for Summer Cooking
kyuuri cucumbers, mame-rui all kinds of beans, nasu eggplants, serori cellery, shishitoo hot peppers, shooga ginger, tomato, toomorokoshi corn, zucchini.
hyakka 万葉（ひゃっか）"onethousand leaves" manba, takana from Kagawa
Sommergemüse




Vegetables for Autumn Cooking
kabu turnips, kabocha pumpkin, kinoko ki no ko mushrooms, ninjin carrots, rakkasei peanuts, piiman paprica, satoimo sato-imo yam, satsumaimo satsuma-imo sweet potatoes, shiitake mushrooms, tororo-imo yamspotatoes and many other mushrooms.
Herbstgemüse


Vegetables for Winter Cooking
daikon radish, hakusai Chinese cabbage, hoorenso spinach, karifurawaa cauliflower and broccoli, komatsuna, kyoosai Kyoto vegetables, naganegi leek, renkon lotus roots, shungiku garland chrysanthemums, yamaimo yama-imo yam and others.
Wintergemüse


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


YAM ... Dioscorea
is a genus of over 600 species of flowering plants in the family Dioscoreaceae, native throughout the tropical and warm temperate regions of the world. The vast majority of the species are tropical, with only a few species extending into temperate climates.
©　More in the WIKIPEDIA !



yamaimo, yama imo, yama-imo 山芋
Dioscorea japonica
Japanese yam
. . . CLICK here for Photos !
yama no imo ヤマノイモ（山の芋）"root from the mountain"
There used to be about 13 different wild ones in the mountains of Japan.
They came to Japan via China as a cultivated plant. There are no wild ones.

They are the most popular, grown all year as "ichinen imo" 一年芋.
Also called "tokkuri imo" トックリイモ（徳利芋).
Jinenjo 自然薯（学名： Dioscorea japonica Thunb.）
In Okayama prefecture, Kibi Chuo Town, mochi are prepared with these roots.


Some special forms of yamaimo:
gingko leaf root, ichoo imo イチョウイモ（銀杏芋）because of the form.

These are also called "hands folded in Buddhist prayer" busshoo imo ブッショウイモ（仏掌芋）.

In the Kanto area, they are called "Yamato imo" ヤマトイモ（大和芋).
Varieties are "tsukuneimo" ツクネイモ（つくね芋）, "Tanba no imo" 丹波山の芋, Iseimo 伊勢芋.

nagaimo... 長芋（Dioscorea batatas Decne）

Yamaimo are used to make the slimy tororo, they are therefore also called
tororoimo, tororo imo とろろ芋、トロロ芋.
(Dioscorea opposita)

. Tororo jiru とろろ汁 (とろろじる)grated yam with miso bean paste soup 　
and other autumn dishes



tokoro ところ【野老】 Japanese yam
Dioscorea tokoro
. . . CLICK here for Photos !
The roots of this plant are only edible after getting rid of the bitterness. It is eaten in some areas by the poor farmers.


more KIGO with yama-imo, Japanese YAM


propagule 零余子 (むかご) mukago
of the yam

Jamswurzel, Yamswurzel


Matsuo Basho and haiku about TOKORO yam



. Yam dreaming . Australia 　


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


quote
The sweet potato (Ipomoea batatas)
has traditionally been referred to as a "yam" in parts of the southern United States and Canada even though it is not part of the Dioscoreaceae family.
The word yam comes from Portuguese inhame or Spanish ñame, which both ultimately derive from the Wolof word nyam, meaning "to sample" or "taste"; in other African languages it can also mean "to eat", e.g. yamyam and nyama in Hausa.
The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in ripe yams.
Konnyaku belongs here too.
©　More in the WIKIPEDIA !


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


WASHOKU
satoimo, sato imo 里芋 taro
Colocasia esculenta
taro imo タロ芋


In German we have
Taro-Kartoffel sato-imo
Jamswurzel (Duden spelling), Yamswurzel, yama-imo
Süßkartoffel ist Satsumaimo.


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


kabocha
the name derived from the Portugese, which introduced this vegetagle from Cambodia (カンボジア kambojia ... kaboja）. The Chinese characters imply "a gourd that came from the south (Nagasaki)" 南瓜.

. WASHOKU
kabocha 南瓜 (かぼちゃ) pumpkin, squash 　


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


Cauliflower and Broccoli
Cauliflower, Brassica oleracea var. botrytis
Japanese name for cauliflower is hanayasai ハナヤサイ（花椰菜） flower vegetable or hanakanran ハナカンラン（花甘藍）flower cabbage, literally the German "Blumen Kohl". Or
花梛菜（はなはぼたん）hana habotan "Blumen-Pfingstrose" flower-peony. The second Chinese character 梛 is NAGI, Podocarpus nagi, Japanische Steineibe.

Broccoli, Brassica oleracea var. italica
Japanese name for broccoli: midori hanayasai ミドリハナヤサイ（緑花野菜）
green flower vegetable or flower vegetable hanayassai メハナヤサイ（芽花野菜）
Grown in Yamaguchi prefecture, a mix between broccoli and the chinese vegetable saishin 薄葉細辛Asiasarum sieboldii is called hanakkori はなっこりー and is sold since 2003.
A mixture of broccoli and cauliflower is called romanesuko ( ロマネスコromanesque) in Europe, but in Japan it is karikkorii カリッコリー.
Main growing areas are Saitama, Aichi, Hokkaido.

Both vegetables came to Jaan after the Meiji restauration in 1868, not only as a vegetable but as a flower to enjoy in the garden. After WWII it became more widespread as food in Japan, together with a wider influnece of Western food.

burokkori ブロッコリ broccoli
komohcihana yasai 子持花椰菜（こもちはなやさい）"vegetable with a flower that has children"
kigo for all winter

Blumenkohl und Brokkoli




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


WKD : Radish (daikon) Rettich 　
(Raphanus sativus L.)

nezumi daikon ねずみだいこん/ ねずみ大根 "rat radish, mouse radish"
from Shimabara. It has a very strong taste. They are quite small and thick.
Similar to Momoyama daikon.
Since 1695, this radish was mentioned as grown by farmers in a district called NEZUMI, Rat in Shinshuu and eaten with buckwheat noodles. 信州埴科郡坂城町中之条の鼠地区
. . . CLICK here for Photos !


hatsuka daikon 二十日大根 ( はつかだいこん) "20 days old radish"
a fast-growing round and small radish. Comes in the colors red, yellow, purple and white. Originally from Europa, indroduced to Japan in the Meiji period. also called
radisshu ラディッシュ
. . . CLICK here for Photos !


Shinshu-ji-daikon, Maesaka-daikon, Oyadakarami-daikon, Akaguchi-daikon, Daimon-daikon, Tatara-daikon, Togakusi-daikon, Wattera-daiokn わってら大根, Haibara-daikon, Maki-daikon, Kirehamatumoto-ji-daikon and more varieties.

Ueno-daikon 上野大根
Edo Yasai, Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo


. WASHOKU
Dentoo yasai 伝統野菜 Traditional Japanese Vegetables 　


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

More vegetable kigo for All Winter

hakusai 白菜 (はくさい) chinese cabbage
ninjin 人参 (にんじん) carrots


early winter
kanchiku no ko 寒竹の子 (かんちくのこ)
babmoo shoots in the cold
... 寒筍（かんたけのこ）

TBA

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


shishitoo ししとう【獅子唐】
small sweet green pepper
shishitoogarashi 獅子唐辛子
best in summer
. . . CLICK here for Photos !

Fushimi toogarashi　伏見トウガラシ
Manganji toogarashi　万願寺トウガラシ
from Kyoto、both are rather sweet

taka no tsume 鷹の爪 "tallon of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !

WASHOKU
Togarashi 唐辛子 red hot pepper



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


kinpira キンピラ simmered root vegetables
Niigata


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

jahreszeitliche Spezialitäten
Zutaten aus der Jahreszeit

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


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

苗代風吹いて鰈の旬となる　
yawashiro kaze fuite karei no shun to naru

wind blows
over the rice seeldings ...
season for flounders

Ninomiya Miyo 二宮美代


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




人参を並べておけば分かるなり　
ninjin o narabete okeba wakaru nari

when I arrange
the carrots side by side
I understand

Tokita Tomoya 鴇田智哉 (1969 - )


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


山冷のどんぞこ薬喰の旬
yamabie no donzoku kusuri gui no shun

in the middle of
cold winter mountains ...
season for medicinal food

Fujita Minoru 藤田美乗

MORE
source : 俳句例句データベース Japanese haiku about SHUN


kusurigui, "eating medicine" kigo for all winter


*****************************
Related words
kulinarisch Augenschmauß
***** WASHOKU : INGREDIENTS

Daikon ... Radishes used in Temple Ceremonies

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse

. Takana 高菜 mustard greens .

***** WASHOKU :
YASAI . Vegetable Saijiki



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

Goboo Kyoto Vegetables

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

Burdock (goboo)

***** Location: Japan
***** Season: See below
***** Category: Plant and Humanity

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

edible burdock, comfrey, gobo, goboo 牛蒡
Arctium lappa, Greater Burdock

japanische Schwarzwurzel, "grosse Klette"

It has medicinal properties and is used in Chinese medicine (kanpo). Said to help with fatique, prevents catching a cold, provokes urin production and detoxifies.
Japan seems the only place where it is eaten as a normal vegetable.
Before use in Japanese food it has to be soaked in vinegar to remove the bitterness. Its fibers are good for digestion.

kinpira goboo　金平, the name comes from the Strong Boy, Kintaroo 金太郎.
Kintaro, Daruma daki Kintaroo だるま抱き金太郎
Something that gives you strenth, kin hira 金平



planting burdock, goboo maku 牛蒡蒔く（ごぼうまく）
kigo for spring


flower of burdock, goboo no hana 牛蒡の花 (ごぼうのはは)
kigo for summer


planting burdock in autumn, aki no goboo maku
秋の牛蒡蒔く
pulling out burdock, goboo hiku 牛蒡引く　（ごぼうひく）
digging for burdock, goboo horu 牛蒡掘る　（ごぼうほる）
kigo for autumn


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


kigo for mid-autumn

Fuji goboo 富士牛蒡（ふじごぼう) "Mount Fuji burdock"
subashiri goboo 、須走牛蒡（すばしりごぼう）
Fuji azami 富士薊 (ふじあざみ) "Mount Fuji thistle"
azami goboo 薊牛蒡（あざみごぼう）
Cirsium purpuratum
The name is burdock, but the plant belongs to the thistle family. The roots are often sold as a speciality of mountain hot springs and around Mount Fuji.



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


Hiraki goboo 開牛蒡 (ひらきごぼう) "open" burdock
"divining sticks" burdock, sangi goboo 算木牛蒡（さんぎごぼう）,
"crushed" burdock tataki goboo 叩牛蒡（たたきごぼう）
The long burdock roots are inscised various times and boiled long as they are. They resemble the divining sticks of temples and shrines. Sometimes the burdock is crushed.
kigo for the New Year


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



sacred rope like burdock, goboo jime 牛蒡注連（ ごぼうじめ）
kigo for the New Year
Shimenawa 注連縄 details about the sacred rope


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


Yamamori Goboo 山盛りのゴボウ
Eating large portions of burdock

This is an event in the town of Kuninaka in Echizen, Fukui prefecture.
The "Goboo eating group" goboo koo ごぼう講 meets on February 17. The men in official robes eat long stripes of burdock and drink sake to pray for a good harvest and good luck for the coming year.
This dates back to the year 1705 when the poor villagers kept a secret field in the compounds of the local shrine Kuninaka jinja 国中神社 to grow some extra rice they did not have to give a way as tax crop. They offered the rice and burdock to the local deity and partook of it afterwards. Nowadays, 48 families of the village still keep this tradition.

About 30 menfolk of the neighbourhood meet at the home of the one in charge for this year. They have to eat a lot of rice and burdock, 5 go cups of cooked of rice each (gogoo mossoomeshi 五合物相飯). This year 3oo kilograms of burdock were cooked and eaten with the fingers.

. . . CLICK here for Photos of shrine Kuninaka Jinja ! 国中神社


福井県越前市国中町

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

Dishes with burdock root


kinpira gobo, kinpira gobō, kinpira goboo
きんぴらごぼう
simmered burdock root, braised burdock root
Carrots and burdock are stir-fried with salt and sugar.
. . . CLICK here for Photos !



Chikuzen-Ni with gobo
Fukuoka speciality.



Goboojiru 牛蒡汁 Miso soup with burdock
. . . CLICK here for Photos !


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


Horikawa goboo 堀川牛蒡 (ほりかわごぼう)
burdock from Horikawa
One of the Kyoto Vegetables. It has been discovered under the "Horikawa" moat which Toyotomi Hideyoshi had build more than 300 years ago.
It is so big the inside is hollowed out and stuffed with minced meat of chicken or fish before it is braized.

. . . CLICK here for Photos !


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

Yahata-maki やはたまき (八幡巻き) goboo burdock roll
Kyoto speciality.
With goboo from Yahata town.



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


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



Tenugui, small towels with vegetable design


Kyooyasai 京野菜 vegetables from Kyoto
. . . CLICK here for Photos ! Kyoyasai

Kyoosai 京菜 Kyoto Vegetables
Gemüse aus Kyoto, Kyoto-Gemüse

Kyo yasai vegetables are not of origin in Kyoto, but include vegetables that have been introduced from other areas. The vegetables have adapted well to the soil and the water of Kyoto. The seeds and the cultivation methods have improved over the generations and these vegetables are now very important to the cuisine of the town. There are about 50 different kinds available, usually named after its place of origin. They are all of strong appetizing colors and mostly eaten fresh, often used in the temple kitchen and for the tea ceremony cooking. Nowadays, they are even advertised on the internet.
Many are cultivated since the Heian period and a lot grow in temple gardens. Some count 34 varieties as the traditional "Kyoto Vegetables of the temple cuisine".

Farmers wifes bring the vegetables to their customers in hand carts on certain days of the week.

Kyoto vegetables and pickles from these vegetables are also used in "obanzai" おばんざい Kyoto home cooking.
. . . CLICK here for Photos !
. Kyoto Obanzai Dishes



daikon (だいこん)　大根 radish
from temple 聖護院 (Shoogooin)・辛味・青味・時無・桃山・茎・佐波賀 Sabaka in Maizuru ,郡大根

Temple Shogo-In
This giant radish is also used for the dish called furofuki daikon "Gesimmerter Rettich".


ebiimo, ebi-imo 海老芋 sweet potatoes in the form of a shrimp and are prepared in famous dishes, like imoboo いもぼう【芋棒】potato sticks.
. . . CLICK here for Photos !


kabu カブ turnips 佐波賀・松ヶ崎浮菜・聖護院 Shogoin・大内・舞鶴 , 東寺蕪 Toji kabu
Tempel Toji, Kyoto


kabocha, see
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto


Kamo nasu, Kamonasu 賀茂茄子・京山　 (eggplant) from the Kamigamo-area are as large as 300 to 400 grams per piece and are a summer vegetable. They are almost round. They are eaten boiled or fried with oil. With miso paste as dengaku.
They are the most well known of the Kyoto Vegetables. They are also used for pickles called "shibazuke".
. . . CLICK here for Photos !
... moginasu もぎなす they are a little smaller and harvested in early summer.

Kintoki ninjin 金時人参 Kintoki carrots Kyoo ninjin 京人参 "Kyoto carrots"

Kujoo negi, kujonegi 九条葱 leek from Kujoo
Near the tmeple Tooji.
Long green onion. It tastes best in the winter time. It is rather sticky, but this gives it a sweeter taste. The contrast of the white stem and green leaves is well liked and the leaves are also eaten.
These leek dates back to 711, according to the Kyoto Prefecture's Gardening Almanac of 1909.
. . . CLICK here for Photos !

kuwai クワイ arrowhead bulb
Sagittaria trifolia

kyoo takenoko 京竹の子/ 京筍 bamboo shoots from Kyoto
They are a typical spring vegetable. They are grown in special groves of Rakusai (western Kyoto) and different from the wild varieties. They are sweet and soft and can be served raw when freshly picked, only with a vinegar-miso-sauce.

kyuuri, Shoogooin kyuuri 聖護院胡瓜（キュウリ） cucumbers
. . . CLICK here for Photos !


. Manganji toogarashi 万願寺唐辛子 hot green peppers from temple Mangan-Ji .

mibuna 壬生菜（ミブナ）leavy vegetables from the Mibu area
畑菜・鶯菜・花菜
. . . CLICK here for Photos !
Mibu Temple Kyoto

mizuna (Japanese cabbage) called mibuna, grown near Mibu-dera (Mibu temple) a temple renowned for kyogen (comic drama flourished from the middle of the 14th century). The clear spring water helped with the irrigation of the fields to grow this plant. It has feathery leaves and the stalk is white and thin. The color contrast is one of its charms, so is its crunchy bite. It is used for soups, pickles, fried or in a salad.

Made with steamed and cut mibuna :
. tonsho mochi 屯所餅 "garrison mochi" . 　　



myooga 京茗荷（ミョウガ）Japanese ginger


sasage 柊野ささげ（ササゲ) cowpea; black-eyed pea; southern pea
Vigna sinensis. Sasage-Bohne

seri 京芹（セリ） Japanese parsley; dropwort

Shishigatani nankin (pumpkin) see:
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto

Shogoin kabura, Shoogooin kabu 聖護院かぶ, a kind of turnip started with seeds from Omi brought to Kyoto during the Edo period. The thinly sliced turnips, salted and pickled with kombu (kelp) are called senmaizuke 千枚付け, which is the first of its kind to be eaten with no other food.
. . . CLICK here for Photos !


sugukina 酸茎菜（スグキナ）"sour turnip leaves"
Brassica rapa var. neosuguki
They are used for the pickle called "sugukizuke".
suguki are eaten as ochazuke in Kyoto.
. . . CLICK here for Photos !


toogarashi トウガラシ chilli peppers
伏見・田中・山科・万願寺・鷹ヶ峰

udo, kyoo udo 京独活（ウド）京うど
mountain plant which produces fat, white, edible stalks.
. . . CLICK here for Photos !
Udo from Edo


uri, Katsura uri 桂瓜（ウリ）gourd, melon
Cucumis. melo var. conomon
Katsura uri is used as the original ingredient for narazuke (pickles).
. . . CLICK here for Photos !


The temple cooks and chefs of Kyoto restaurants use these fresh vegetables for traditional dishes as well as some new experiments with Westernized dishes.
Nishiki Ichiba 錦市場 (Nishiki "Brocade" Market) is the kitchen of Kyoto.
. . . CLICK here for Photos !




京野菜摘みしばかりの涼しさに
Kyoo yasai tsumishi bakari no suzushisa ni

Kyoto vegetables -
freshly picked
they are so cool

Koono Kei-ichi 河野啓一
source : seseragi

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




kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
The best known are from Kamekura village 亀蔵.

This is a pickled turnip, which is cut many times and looks almost as a yellow chrysanthemum blossom. The yellow color is enhanced with seeds of the gardenia (kuchinashi). The pickle liquid is rather sweet.


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


For specially trained cooks, there is the title of

Meister of Kyoto Vegetables 京野菜マイスター
kyooyasai maisutaa
"Kyo-yasai Meister"

You must pass an examination to become one and get a certificate for it.
. . . CLICK here for Photos !




There is also a special logo mark for Kyoto specialities, including vegetables.
Kyoo maaku 京マーク Kyoto Speciality Logo


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



furoshiki with vegetable patterns 京野菜風呂敷
. . . CLICK here for Photos !



tamanokoshi (marry into the purple) charm 玉の輿お守り
to marry a rich husband or wife
with design of Kyoto Vegetables
talisman at Imamiya shrine 今宮神社
Einheirat in eine reiche Familie




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

sokobie no yado no kinpira goboo kana

foot-cold -
the little inn serves
burdock roots

Tsuda Teiko 津田汀子


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

kigo for mid-summer

***** yamagoboo no hana 山牛蒡の花 (やまごぼうのはな)
flower of the pokeroot, pokeweed
Phytolacca esculenta





山牛蒡に石ころ寄せぬあらきはり
yamagoboo ni ishikoro yosenu arakihari


Takada Chooi 高田蝶衣　Takada Choi


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


WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper


***** WASHOKU : INGREDIENTS
gobo

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