[ . BACK to WORLDKIGO TOP . ]
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Additions 2009
Chopsticks (hashi, ohashi, o-hashi お箸） waribashi
somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier
kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from broken baseball clubs
Chopping board (manaita まな板 / 俎板)
mimiudon, mimi-udon 耳うどん "Udon noodles like ears" Sano town, Tochigi
iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines
from Kanbara, Shizuoka
Presents during all seasons
Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake
Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"
yudeboshi daikon ゆで干し大根 cooked, dried radish stripes from Nagasaki prefecture
shin yasai, shinyasai 新野菜 new types of vegetables
Not native to Japan. a long LIST
dentoo yasai 伝統野菜 traditional vegetables
heritage vegetables. a LIST
Restaurants and Menues
Tsukimi dango 月見団子 Dumplings for Moon Viewing and other kinds of DANGO
gyoojana 行者菜 Gyojana, "green chives for mountain ascetics" Yamagata
Milk and milk products LIST
Butter, Cheese, Sweets, Yoghurt
Pudding (purin プリン)
Ice cream (aisu アイス) Eiscreme
Chocolate チョコレート chocoreeto
Sho-Chiku-Bai shoochikubai 松竹梅 and the Menu ranking Pine Bamboo Plum
piiman ピーマン green sweet pepper, pimiento, pimento bell pepper. Paprika
okura オクラ Okra Abelmoschus esculentus. Gombofrucht
Aloe vera (aroe アロエベラ)
aisukuriimu アイスクリーム ice cream aisu: soft cream, ice candy, soft ice. Speiseeis, Eis
Cha 茶 O-Cha. tea, chai Tee
Imodango 芋だんごdumplings with sweet potatoes as base
Kagoshima local dishes
Naniwa yasai なにわ野菜 local vegetables from Naniwa (Osaka area) 浪花野菜
Suita kuwai 吹田くわい arrowhead from Suita town, Osaka
chanpuru チャンプル Champuru "mixed ingredients" and other dishes from Okinawa
Umeboshi 梅干 dried pickled salty plums
Salzpflaumen
Nara Prefecture 奈良県
Asukanabe 飛鳥鍋 hodgepodge from Asuka, with milk
so 蘇（そ）酥 / 蘇 milk products of old、Asuka no So 飛鳥の蘇
Miwa soomen 三輪そうめん somen from Miwa
kuzu ryoori 葛料理 dishes made from arrowroot starch
chagayu 大和の茶がゆ rice gruel cooked with tea
Karashi 芥子 mustard, the plant and the condiment
Himiko, Yamataikoku and Yoshinogari 卑弥呼 / 邪馬台国 / 吉野ヶ里 in Saga, Kyushu
Himiko senbei 卑弥呼せんべい
Himiko manju 卑弥呼饅頭
Yamataikoku manjuu 邪馬台国饅頭
noodles the old style 吉野ヶ里古代麺
Sablee from Yoshinogari 吉野ヶ里 サブレー and more
Saga prefecture 佐賀県 Local specialities
Watarikaki 渡利牡蠣（わたりかき）Oysters from Mie prefecture
Mukimono むきもの Vegetables cut to artistic figures
Sesame street セサミストリート cookies and lunchboxes
Akagai 赤貝 "red clam", arc clam
Edo wazurai 江戸患い "the Illness of Edo", and Kagurazaka 神楽坂
Bernd Siefert ベアンド ・ ジーフェルトPatisserie, Von Michelstadt nach Japan
Yufuin Hot Spring 湯布院 Specialities Oita, Kyushu.
Ariakekai 有明海 Ariake Sea Kyushu. Ariake Dishes 有明料理
Daikotaki 大根焚きDaikotaki Cooking Radishes for Saint Nichiren
and Yuzumeshi, yuzu gohan ゆず御飯
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama
Shusseuo, shusse uo 出世魚 "career fish"
Kyoto obanzai 京のおばんざい home-cooking from Kyoto (omawari おまわり, お雑用 ozayoo). obansai
Maguro 鮪 (まぐろ) tuna, tunafish, Thunfisch
Matsuura zuke, Matsuurazuke 松浦漬け whale pickles from Matsuura
Kintaro 金太郎 .. a sardine and a candy
mozuku もずく(水雲／海蘊) seaweed, Nemacystis decipiens
mokuzugani 藻屑蟹 / モクズガニ Japanese mitten crab
Food safety in Japan
Kabocha 南瓜 (かぼちゃ) pumpkin, squash
Unzen yusenpei ゆせんぺい senbei from hot sprint water Nagasaki, Mount Unzen
Gion doofu 祇園豆腐 Gion Tofu From Niken Chaya 二軒茶屋, Kyoto
Kanda Daruma 神田のたい焼き屋 達磨 with Daruma Taiyaki waffles in the form of a sea bream and Fudo yaki 不動焼き from the temple Sayama Fudoji 狭山不動寺.
Hatoyama apples 鳩山 リンゴ
and
政権交代紅白まんじゅう seiken kootai koohaku manjuu
yakiboshi 焼き干し "grilled and dried" small sardines
Hyogo Prefecture Dishes
horumon udon ホルモンうどん udon noodles with innards Tsuyama town, Okayama
Saitama Prefecture Dishes
Tochigi Santaka 栃木三鷹
"three hawk talons" from Tochigi chilli peppers
kachidokimeshi （かちどき飯）"rice to win the battle" in memory of Uesugi Kenshin
unagi manjuu うなぎ饅頭 bun with eel filling Mishima, Shizuoka.
Kurashiki specialities, Okayama prefecture Kurashiki Sushi.
shagiri manjuu しゃぎり饅頭 buns in the form of cart wheels Murakami, Niigata
Yokai nabe 妖怪鍋 Monster Soup and other monster dishes
Kiru 切る cutting food
Komaijiru 氷下魚汁（こまいじる）soup with saffron cod
hoshi komai 乾氷下魚（ほしこまい）dried saffron cod
niken chaya mochi 二軒茶屋餅（にけんちゃやもち） from Ise, Kakuya 角屋
Izushi 飯寿司 and hatahata ハタハタ dishes from Akita shottsuru しょっつる【塩汁】
Buri 鰤 (ぶり) yellowtail, Gelbschwanz Seriola quinqueradiata
mashumaro マシュマロ marshmallow and Guimauve, gimoobu ギモーブ.
Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.
Yahataimo, Yahata-imo やはたいも taro from Yahata Yamanashi prefecture
Mamori, omamori, o-mamori お守り Talismans, amuletts and food
Akagai and Matsuo Basho at the Temple Kanman-Ji, Kisakata
Japanese Table Manner 和食作法 Ishimura Kanae 石邨可奈江, Okayama Grace Finishing School グレースフィニッシングスクール. Table manners
bubuzuke ぶぶづけ/ ぶぶ漬け ochazuke from Kyoto お茶漬け and furikake 振り掛け
Kanpyoo 干瓢calabash . Lagenaria siceraria var. hispida. Kampyo, Kanpyo.
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto
Kyuusu teapot 急須 (kyusu) for green tea
Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling From Temple Kokubun-Ji, Shizuoka
mentaiko 明太子 marinated roe of pollock and
Banana Fair in Mojiko Retro 門司港レトロ / バナナフェア. Fukuoka dishes. Yanagibashi Coop Market 柳橋市場
ikijime (活き締め) ikejime (いけじめ / 活けじめ) fast killing of a fish
Akita, Ugo Town and pretty girl sketches advertisements 秋田県羽後町 Aoi Nishimata 西又葵, rice Akita Komachi あきたこまち
Polititians and Food
Hatoyama Yukio Bisquits 鳩山民衆サブレー / 鳩山サブレー Hatoyama Sabure 鳩山由紀夫
Aso Taro 麻生太郎、Fujikawa Yuri 藤川ゆり, Ozawa Ichiro 小沢一郎 : Manju
Obama Manju
McDonald’s “Nippon All-Stars” series and Mr. James Mr.ジェームスの食べある記. 日本マクドナルド
Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"
yudebishi 茹菱（ゆでびし）boiled water chestnuts hishi . water chestnut and related kigo
Shabushabu しゃぶしゃぶ, sukiyaki 鋤焼 (すきやき) and other beef dishes wagyuu, wagyu 和牛 Japanese beef
Japanisches Essen im Laufe der Geschichte
Ein historischer Abriss
Dishes from Tochigo Prefecture 栃木県
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
suiton すいとん（法度汁）dumpling soup
yuba ryoori 湯波料理 dishes with yuba soymilk skin and many mroe
ninjin shirishiri 人参しりしり chopped carrots from Okinawa
Sweets from Western Japan
arare ochazuke あられお茶漬 arare senbei with green tea from Mie prefecture 三重県
Sake no Hosomichi 酒のほそ道 "The Narrow Road of Ricewine"
Manga about food, with haiku, by ラズウェル細木 Rozwell Hosoki, Roswell Hosoki
Shibazuke しば漬け / 柴漬け Perilla pickles with eggplant Kyoto. and more tsukemono pickles.
menjitsuyu 綿実油 cotton seed oil
Kurofune monaka 黒船最中 Black Ship wafers
Cup Noodles with Gundam ガンダム カップヌードル GUNPLA CUP NOODLES
Daruma pan だるまパン Daruma bread
Monaka 最中 もなかwafers, waffles
Daruma monaka だるまもなか Daruma wafers
Shiro 城 Castle Burgen. and related food items
Bunraku and Joruri 文楽.浄瑠璃 and wasabi
kenkoo shokuhin 健康食品 health food
Orio Kashiwameshi 折尾駅 かしわめし Kitakyushu
Danshi Gohan 男子ごはん, 太一×ケンタロウ men are cooking !
. . . bentoo danshi 弁当男子 lunchbox men
mizunasu, mizu nasu 水なす "water-eggplant" from Southern Osaka
karee カレー curry and many curry dishes
tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura
WASHOKU : KYOTO SWEETS
WASHOKU :
YASAI . Vegetable Saijiki
WASHOKU : EKIBEN 駅弁
Train station lunch boxes ... ABC
NEXT
Addidions in 2008
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Showing posts sorted by relevance for query kabocha. Sort by date Show all posts
Showing posts sorted by relevance for query kabocha. Sort by date Show all posts
12/30/2012
5/30/2008
REGIONAL DISHES LIST
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Use SEARCH BLOG in the top left corner to find your keyword.
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REGIONAL DISHES
local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理
lokale Küche, Küche der Heimat
from all prefectures of Japan
Here I will list some typical dishes of each area, trying to find a haiku as we go along.
Travel from the North to the South of Japan, and through the seasons !
Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.
LINKS only to this BLOG
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Check the local dishes HERE!
HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]
Ainu Food ... アイヌ料理
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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]
AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤（まきぶり）
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Akita miso
MORE dishes from Akita
AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori
FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima
IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka
MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma
YAMAGATA
いもっこ汁 imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁（どんがら汁）
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom
Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa
MORE
Dishes from Yamagata
memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada
Sweets from Tohoku 東北の甘いもの
. Tohoku after the BIG earthquake March 11, 2011 .
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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]
Sweets from the KANTO region
CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan 芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba
GUNMA, GUMMA
刺身こんにやく sashimi konyaku, raw konyaku slices
キャベツ kyabetsu, cabbage
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma
IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋 . どぶ汁 ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki
KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川 郷土料理
SAITAMA
gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ 菊芋 "chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理
TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理
TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo
Fujisan 富士山 and food specialities from Mount Fuji
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Beginning of Chubu, Chuubu Chihoo 中部地方
SHINETSU 信越 [ 新潟 長野 ]
NAGANO
こいの洗い koi no arai, carp
ハチの子，ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road
NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理
Shinshuu Soba, Shinshu Soba 信州蕎麦
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HOKURIKU 北陸 [ 富山 石川 福井 ]
FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui
ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa
TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama
YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理
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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]
AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理
GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉（ほおば）みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理
SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka
... End of Chubu ...
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KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]
HYOGO Kobe, Himeji
たこの直煮（じかに） tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo
KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
MORE
Dishes from Kyoto
MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture
OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)
NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture
SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚（でっち）ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture
WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama
KANSAI
Kansai Specialities
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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]
HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima
OKAYAMA
chirashizushi
ままかりの酢漬け mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山
SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes
TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取
YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口
external link : 山口名物
Setonaikai、瀬戸内海 from the the Inland See
tai 鯛 たい sea bream is best here.
akauni, aka-uni 赤海栗 red sea urchin
. . . CLICK here for Photos !
Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !
Murakami Suigun Nabe 村上水軍鍋 Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !
Western Japan 西日本 Nishi Nihon
Sweets from Western Japan
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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]
EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき 芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime
KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride Marugame, Sanuki
KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish
かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine
TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima
Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa
Shikoku Sweets 四国スイーツ Sweets from Shikoku
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KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]
FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子（めんたいこ） mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata
KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps
Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma
KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕（たいぴーえん）harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu カボス citrus fruit
MORE
Dishes from Kumamoto
MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理
NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱（しっぽく）料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理
OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭（びんた）料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita
SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea
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沖縄 [ 沖縄 ] OKINAWA FOOD
さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps
More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理
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Related words
***** Ekiben 駅弁 Train station lunch boxes
with local specialities
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** Hakubutsukan, 食文化博物館 Food Museums and Theme Parks
TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa
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Use SEARCH BLOG in the top left corner to find your keyword.
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REGIONAL DISHES
local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理
lokale Küche, Küche der Heimat
from all prefectures of Japan
Here I will list some typical dishes of each area, trying to find a haiku as we go along.Travel from the North to the South of Japan, and through the seasons !
Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.
LINKS only to this BLOG
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Check the local dishes HERE!
HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]
Ainu Food ... アイヌ料理
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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]
AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤（まきぶり）
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Akita miso
MORE dishes from Akita
AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori
FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima
IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka
MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma
YAMAGATA
いもっこ汁 imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁（どんがら汁）
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom
Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa
MORE
Dishes from Yamagata
memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada
Sweets from Tohoku 東北の甘いもの
. Tohoku after the BIG earthquake March 11, 2011 .
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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]
Sweets from the KANTO region
CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan 芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba
GUNMA, GUMMA
刺身こんにやく sashimi konyaku, raw konyaku slices
キャベツ kyabetsu, cabbage
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma
IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋 . どぶ汁 ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki
KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川 郷土料理
SAITAMA
gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ 菊芋 "chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理
TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理
TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo
Fujisan 富士山 and food specialities from Mount Fuji
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Beginning of Chubu, Chuubu Chihoo 中部地方
SHINETSU 信越 [ 新潟 長野 ]
NAGANO
こいの洗い koi no arai, carp
ハチの子，ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road
NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理
Shinshuu Soba, Shinshu Soba 信州蕎麦
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HOKURIKU 北陸 [ 富山 石川 福井 ]
FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui
ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa
TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama
YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理
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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]
AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理
GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉（ほおば）みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理
SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka
... End of Chubu ...
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KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]
HYOGO Kobe, Himeji
たこの直煮（じかに） tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo
KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
MORE
Dishes from Kyoto
MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture
OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)
NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture
SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚（でっち）ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture
WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama
KANSAI
Kansai Specialities
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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]
HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima
OKAYAMA
chirashizushi
ままかりの酢漬け mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山
SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes
TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取
YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口
external link : 山口名物
Setonaikai、瀬戸内海 from the the Inland See
tai 鯛 たい sea bream is best here.
akauni, aka-uni 赤海栗 red sea urchin
. . . CLICK here for Photos !
Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !
Murakami Suigun Nabe 村上水軍鍋 Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !
Western Japan 西日本 Nishi Nihon
Sweets from Western Japan
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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]
EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき 芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime
KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride Marugame, Sanuki
KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish
かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine
TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima
Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa
Shikoku Sweets 四国スイーツ Sweets from Shikoku
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KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]
FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子（めんたいこ） mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata
KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps
Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma
KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕（たいぴーえん）harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu カボス citrus fruit
MORE
Dishes from Kumamoto
MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理
NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱（しっぽく）料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理
OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭（びんた）料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita
SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea
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沖縄 [ 沖縄 ] OKINAWA FOOD
さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps
More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理
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Related words
***** Ekiben 駅弁 Train station lunch boxes
with local specialities
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** Hakubutsukan, 食文化博物館 Food Museums and Theme Parks
TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa
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5/02/2008
Chiba Prefecture
[ . BACK to WORLDKIGO TOP . ]
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Chiba Prefecture 千葉県
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Chiba Prefecture (千葉県, Chiba-ken) is a prefecture of Japan located in the Greater Tokyo Area. Its capital is Chiba City.
Most of Chiba lies on the hilly Boso Peninsula (Boosoo Hantoo 房総半島), a rice farming region。The Kuroshio Current flows near Chiba, which keep it relatively warm in winter and cooler in summer than neighbouring Tokyo.
The prefecture boasts Japan's second-highest agricultural output: among all the prefectures, only Hokkaidō produces more agricultural products, and Chiba leads Hokkaidō in vegetable production. Seaweed is harvested in large quantities from Tokyo Bay.
© More in the WIKIPEDIA !
Narita san and the famous Shinshoji Temple
Reference Narita-San Temple
Narita Airport
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Dishes from Chiba 千葉の郷土料理
aji no tataki アジのたたき chopped horse mackerel
a kind of nameroo, but with vinegar in summer
. . . CLICK here for Photos !
geschnetzelte Rossmakrele
bakagai ryoori バカ貝料理 dishes with bakagai shells
They contain a lot of protein and are healthy, they do not fatten the human being.
Eaten as sashimi, tempura, deep fried, with vinegar and more.
. . . CLICK here for Photos !
Trogmuschel, Mactra chinensis
datemaki sushi 伊達巻鮨 sushi surrounded by a large datemaki egg
from the town of Choshi 千葉県銚子市 / 銚子 伊達巻
The sweetened egg is prepared without any ground fish. Datemaki is usually only eaten for the New Year, but in Choshi, the fishermen started to eat it when coming back hungry from the fishing expedition.
. . . CLICK here for Photos !
imo yookan, imo yokan 芋ようかん yookan jelly from sweet potatoes
. . . CLICK here for Photos !
Ishii shokuhin miito booru 石井食品
Ishii no miito booru イシイのミートボール
meat balls from Ishii
They come in many different flavors, used for bento and are loved by kids.
Ishii company makes a lot of different preparations for easy use in bento boxes.
. . . CLICK here for Photos !
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iwashi ryoori いわし料理 dishes with sardines
sardines are fishes in the waters off Chiba all year round. They are best eaten fresh, because they do not keep well. iwashi basically means yowashi, not easy to keep.
maiwashi 真いわし Sardinops melanostictus (Sardine)
katakuchi iwashi かたくちいわし Engraulis japonica. (Sardelle)
urume iwashi うるめいわし Etrumeus teres (Heringsart)
Most are fished of Chooshi 銚子 along Kujukurihama 九十九里浜 and in this area there are more than 100 ways to eat iwashi.
iwashidango no tsumire jiru 鰯団子のつみれ汁 soup with sardine balls
iwashi no goma-ae イワシのごま漬 sardines with sesame dressing
made from fresh katakuchi iwashi with vinegar, sesame, ginger and chillies
. . . CLICK here for Photos !
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD
iwashi and herring, kigo for late spring
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katsuomeshi かつおめし rice with bonito
used to be eaten on the fishing boats. Fresh fished fish is cut into pieces and simmered together with rice and soy sauce. For flavor, leek and nori are added.
. . . CLICK here for Photos !
kawahagi かわはぎ filefish;
a leatherfish; Stephanolepis cirrhifer
Katsuura tantanmen 勝浦タンタンメン
Tantanmen noodle soup from Katsuura town
made only with rayu hot pepper oil.
Started by a noodle shop who wanted to make real one and could not get the proper ingredients.
magocha, magochazuke まご茶, まご茶漬け "rice for the grand children"
On board, the fishermen cut fresh bonito, makerels and other fish into small pieces, mixed them with cooked rice, added some leek and poored hot green tea over the mix. It was so good they talked about "giving it to the grandchildren" back home.
nameroo なめろう ・ さんが nameroo, sanga, kind of chopped fish
tartar from aji horse mackerel with miso and a shiso leaf
aji no tataki is very similar.
naermoo (namero) can come with a raw egg on top.
This food was prepared on boat by the fishermen and they did not use soy sauce, because that would spill on the boat. Miso was better for that purpose.
Chopped ginger, leek and sometimes an apple can be added to the mix.
. . . CLICK here for Photos !
sometimes also served with chopped meat in izakaya in Tokyo.
sangayaki, sanga さんが焼き is a kind of nameroo mix, in the form of a hamburger and fried. Is is then wrapped into one big shiso leaf.
. . . CLICK here for Photos !
mizu namasu 水なます kind of nameroo with more miso paste. After chopping the ingredients finely, they are put in a bowl with ice water. A kind of cold miso soup in summer.
. . . CLICK here for Photos !
nanohana 菜の花、菜花なのはな Rape blossom dishes (na no hana)
kigo for late spring
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rakkasei 落花生 らっかせい peanuts
Peanuts came to Japan about 1706, via China and were called "Beans from Nanking" (nankinmame 南京豆). The types grown nowadays are different and have been introduced during the Meiji period. The poor soil around Yashimata is suitable for these beans.
The town of Yachimata 八街市 is famous for its peanuts growing. They even produce a liquor with peanuts, rakkasei no shoochu 八街産落花生焼酎.
After the war, peanut butter was a dish for children. It was prepared with recipes of the American Thornton (Japanese spellng Sonton).
Sonton Peanut Butter Factory, Jesse Blackburn
落花生焼酎 ぼっち
rakkasei miso 落花生味噌 peanuts mixed with miso
eaten like this or as ochazuke over rice.
mizuni rakkasei 水煮落花生 boiled peanuts
yude rakkasei ゆで落花生 boiled peanuts
kabocha no piinatsu age かぼちゃのピーナッツ揚げ fried with pumpkin
karamayoneezu カラシマヨネーズ with mayonnaise
karee mame カレー豆 peanuts with curry flavor
macha piinatsu 抹茶ピーナッツ with green powder tea flavor
piinatsu ame ピーナッツあめ sweets with peanuts
rakkasei iri yakiniku no tare 落花生入り焼肉たれ sauce for grilled meat with peanuts
peanuts, rakkasei 落花生 (らっかせい)
kigo for late autumn
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senbei せんべい crackers from Narita
成田山の厚焼きせんべい atsuyaki senbei, thick senbei
. . . CLICK here for Photos !
Shimofusa renkon レンコン lotus roots
shiokara kookoo 塩辛こうこう radish pickles with salt and pacific saury, pressed for one week
Shooyu 醤油 (しょうゆ) Soy Sauce
Sojasauce
shungiku 春菊 (しゅんぎく ) Spring chrysanthemum
Takabe Senbei 高家煎餅
from Takabe Shrine, with a Knife Ceremony
高家（たかべ）神社
Takomai 多古米 (たこまい) special rice brand
from Tako Village 多古町
Rather sticky when cooked.
teppoozuke てっぽう漬 "gun pickles"
Cucumber bored end-to-end, filled with some green pepper and rolled in the beefsteak plant leaf (shiso), then pickled in soy sauce and sweet sake (mirin) and other seasonings. Each store along the road to Narita Temple has their own specialties some using burdock (goboo) as a filling for these pickled vegetables.
. . . CLICK here for Photos !
tsukudani 佃煮：成田 boiled perserves from Narita
. . . CLICK here for Photos !
It was first made about 1899. The goby fish (goro)and shrimp from Lake Imba are boiled in sweet soy sauce. also "sweet simmered" (kanro-ni) of small fish and preparations of "grilled sparrow kebab" (suzume-yaki" すずめ焼 suzumeyaki) are popular.
ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"
From Kuji town, Chiba 久慈
unagi 成田うなぎ eel from Narita
From Lake Imba.
There is even an eel festival 成田うなぎ祭り, where eel is sold quite cheaply.
yookan 羊羹 sweet bean paste jelly from Narita
Originally as a vegetarian dish for buddist monks.
Flavored with peanuts, green powder tea, cherry blossoms and others.
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Worldwide use
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Things found on the way
CHA NO KO and MAGOCHA
During the Edo period there were venders on the street to sell "cha no ko mochi" for the light breakfast. This was how the word of Ocha no ko used to be used, however, the actual meaning of Ocha no ko is being told as "like a child who follows the tea".
The expression of tea does not only signify a tea for drinking but also tea for eating as tea porridge. Cha no ko not necessary means for the snack for the tea, it also means light meaks, In fact, on the( mountain area) of upper Tenryu river, the light meals to eat for the breakfast is called "Cha no ko", but it does not come with tea.
By the way, there is the food called "Mago cha" which is eaten by fisherman in Izu. To make Mago cha, put fresh raw bonito on the top of the rice, and pour the hot tea from on the top. Some people say since this food is exceptionally delicious, if you are too slow in motion (mago mago suru in Japanese), someone else come and eat them up, and that's meal is called "Mago cha". However, Kunio Yanagida believes Mago cha (grandchild tea) means a "grandson of tea".
"Ocha no ko saisai" - That's piece of cake
If you heard the expression of "ocha no ko saisai" you may picture someone's face of full confidence. This expression has same meaning of "that's piece of cake" in English, and origined from the beat phrase of the songs "non no ko saisai". However what is the mean of Ocha no ko (child of tea)? The word of "ocha no ko" started to be used from long time ago in Japan. There was a famous court noble called Tokitsugu Yamashina during Sengoku period, and he often mentioned in his diary that when he stayed at the house of Yoshimoto Imamoto in Sumpu (old name of Shizuoka city), he often had drink with his close monk and had Ocha no ko as horsd'oeuvre.
source : www.o-cha.net / Yoichiro Nakamura
World Green Tea Association
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Related words
***** WASHOKU : Regional Japanese Dishes
***** . Folk Toys from Chiba .
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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Chiba Prefecture 千葉県
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Chiba Prefecture (千葉県, Chiba-ken) is a prefecture of Japan located in the Greater Tokyo Area. Its capital is Chiba City.
Most of Chiba lies on the hilly Boso Peninsula (Boosoo Hantoo 房総半島), a rice farming region。The Kuroshio Current flows near Chiba, which keep it relatively warm in winter and cooler in summer than neighbouring Tokyo.
The prefecture boasts Japan's second-highest agricultural output: among all the prefectures, only Hokkaidō produces more agricultural products, and Chiba leads Hokkaidō in vegetable production. Seaweed is harvested in large quantities from Tokyo Bay.
© More in the WIKIPEDIA !
Narita san and the famous Shinshoji Temple
Reference Narita-San Temple
Narita Airport
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dishes from Chiba 千葉の郷土料理
aji no tataki アジのたたき chopped horse mackerel
a kind of nameroo, but with vinegar in summer
. . . CLICK here for Photos !
geschnetzelte Rossmakrele
bakagai ryoori バカ貝料理 dishes with bakagai shells
They contain a lot of protein and are healthy, they do not fatten the human being.
Eaten as sashimi, tempura, deep fried, with vinegar and more.
. . . CLICK here for Photos !
Trogmuschel, Mactra chinensis
datemaki sushi 伊達巻鮨 sushi surrounded by a large datemaki egg
from the town of Choshi 千葉県銚子市 / 銚子 伊達巻
The sweetened egg is prepared without any ground fish. Datemaki is usually only eaten for the New Year, but in Choshi, the fishermen started to eat it when coming back hungry from the fishing expedition.
. . . CLICK here for Photos !
imo yookan, imo yokan 芋ようかん yookan jelly from sweet potatoes
. . . CLICK here for Photos !
Ishii shokuhin miito booru 石井食品
Ishii no miito booru イシイのミートボール
meat balls from Ishii
They come in many different flavors, used for bento and are loved by kids.
Ishii company makes a lot of different preparations for easy use in bento boxes.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
iwashi ryoori いわし料理 dishes with sardines
sardines are fishes in the waters off Chiba all year round. They are best eaten fresh, because they do not keep well. iwashi basically means yowashi, not easy to keep.
maiwashi 真いわし Sardinops melanostictus (Sardine)
katakuchi iwashi かたくちいわし Engraulis japonica. (Sardelle)
urume iwashi うるめいわし Etrumeus teres (Heringsart)
Most are fished of Chooshi 銚子 along Kujukurihama 九十九里浜 and in this area there are more than 100 ways to eat iwashi.
iwashidango no tsumire jiru 鰯団子のつみれ汁 soup with sardine balls
iwashi no goma-ae イワシのごま漬 sardines with sesame dressing
made from fresh katakuchi iwashi with vinegar, sesame, ginger and chillies
. . . CLICK here for Photos !
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD
iwashi and herring, kigo for late spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
katsuomeshi かつおめし rice with bonito
used to be eaten on the fishing boats. Fresh fished fish is cut into pieces and simmered together with rice and soy sauce. For flavor, leek and nori are added.
. . . CLICK here for Photos !
kawahagi かわはぎ filefish;
a leatherfish; Stephanolepis cirrhifer
Katsuura tantanmen 勝浦タンタンメン
Tantanmen noodle soup from Katsuura town
made only with rayu hot pepper oil.
Started by a noodle shop who wanted to make real one and could not get the proper ingredients.
magocha, magochazuke まご茶, まご茶漬け "rice for the grand children"
On board, the fishermen cut fresh bonito, makerels and other fish into small pieces, mixed them with cooked rice, added some leek and poored hot green tea over the mix. It was so good they talked about "giving it to the grandchildren" back home.
nameroo なめろう ・ さんが nameroo, sanga, kind of chopped fish
tartar from aji horse mackerel with miso and a shiso leaf
aji no tataki is very similar.
naermoo (namero) can come with a raw egg on top.
This food was prepared on boat by the fishermen and they did not use soy sauce, because that would spill on the boat. Miso was better for that purpose.
Chopped ginger, leek and sometimes an apple can be added to the mix.
. . . CLICK here for Photos !
sometimes also served with chopped meat in izakaya in Tokyo.
sangayaki, sanga さんが焼き is a kind of nameroo mix, in the form of a hamburger and fried. Is is then wrapped into one big shiso leaf.
. . . CLICK here for Photos !
mizu namasu 水なます kind of nameroo with more miso paste. After chopping the ingredients finely, they are put in a bowl with ice water. A kind of cold miso soup in summer.
. . . CLICK here for Photos !
nanohana 菜の花、菜花なのはな Rape blossom dishes (na no hana)
kigo for late spring
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rakkasei 落花生 らっかせい peanuts
Peanuts came to Japan about 1706, via China and were called "Beans from Nanking" (nankinmame 南京豆). The types grown nowadays are different and have been introduced during the Meiji period. The poor soil around Yashimata is suitable for these beans.
The town of Yachimata 八街市 is famous for its peanuts growing. They even produce a liquor with peanuts, rakkasei no shoochu 八街産落花生焼酎.
After the war, peanut butter was a dish for children. It was prepared with recipes of the American Thornton (Japanese spellng Sonton).
Sonton Peanut Butter Factory, Jesse Blackburn
落花生焼酎 ぼっち
rakkasei miso 落花生味噌 peanuts mixed with miso
eaten like this or as ochazuke over rice.
mizuni rakkasei 水煮落花生 boiled peanuts
yude rakkasei ゆで落花生 boiled peanuts
kabocha no piinatsu age かぼちゃのピーナッツ揚げ fried with pumpkin
karamayoneezu カラシマヨネーズ with mayonnaise
karee mame カレー豆 peanuts with curry flavor
macha piinatsu 抹茶ピーナッツ with green powder tea flavor
piinatsu ame ピーナッツあめ sweets with peanuts
rakkasei iri yakiniku no tare 落花生入り焼肉たれ sauce for grilled meat with peanuts
peanuts, rakkasei 落花生 (らっかせい)
kigo for late autumn
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senbei せんべい crackers from Narita
成田山の厚焼きせんべい atsuyaki senbei, thick senbei
. . . CLICK here for Photos !
Shimofusa renkon レンコン lotus roots
shiokara kookoo 塩辛こうこう radish pickles with salt and pacific saury, pressed for one week
Shooyu 醤油 (しょうゆ) Soy Sauce
Sojasauce
shungiku 春菊 (しゅんぎく ) Spring chrysanthemum
Takabe Senbei 高家煎餅
from Takabe Shrine, with a Knife Ceremony
高家（たかべ）神社
Takomai 多古米 (たこまい) special rice brand
from Tako Village 多古町
Rather sticky when cooked.
teppoozuke てっぽう漬 "gun pickles"
Cucumber bored end-to-end, filled with some green pepper and rolled in the beefsteak plant leaf (shiso), then pickled in soy sauce and sweet sake (mirin) and other seasonings. Each store along the road to Narita Temple has their own specialties some using burdock (goboo) as a filling for these pickled vegetables.
. . . CLICK here for Photos !
tsukudani 佃煮：成田 boiled perserves from Narita
. . . CLICK here for Photos !
It was first made about 1899. The goby fish (goro)and shrimp from Lake Imba are boiled in sweet soy sauce. also "sweet simmered" (kanro-ni) of small fish and preparations of "grilled sparrow kebab" (suzume-yaki" すずめ焼 suzumeyaki) are popular.
ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"
From Kuji town, Chiba 久慈
unagi 成田うなぎ eel from Narita
From Lake Imba.
There is even an eel festival 成田うなぎ祭り, where eel is sold quite cheaply.
yookan 羊羹 sweet bean paste jelly from Narita
Originally as a vegetarian dish for buddist monks.
Flavored with peanuts, green powder tea, cherry blossoms and others.
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Worldwide use
*****************************
Things found on the way
CHA NO KO and MAGOCHA
During the Edo period there were venders on the street to sell "cha no ko mochi" for the light breakfast. This was how the word of Ocha no ko used to be used, however, the actual meaning of Ocha no ko is being told as "like a child who follows the tea".
The expression of tea does not only signify a tea for drinking but also tea for eating as tea porridge. Cha no ko not necessary means for the snack for the tea, it also means light meaks, In fact, on the( mountain area) of upper Tenryu river, the light meals to eat for the breakfast is called "Cha no ko", but it does not come with tea.
By the way, there is the food called "Mago cha" which is eaten by fisherman in Izu. To make Mago cha, put fresh raw bonito on the top of the rice, and pour the hot tea from on the top. Some people say since this food is exceptionally delicious, if you are too slow in motion (mago mago suru in Japanese), someone else come and eat them up, and that's meal is called "Mago cha". However, Kunio Yanagida believes Mago cha (grandchild tea) means a "grandson of tea".
"Ocha no ko saisai" - That's piece of cake
If you heard the expression of "ocha no ko saisai" you may picture someone's face of full confidence. This expression has same meaning of "that's piece of cake" in English, and origined from the beat phrase of the songs "non no ko saisai". However what is the mean of Ocha no ko (child of tea)? The word of "ocha no ko" started to be used from long time ago in Japan. There was a famous court noble called Tokitsugu Yamashina during Sengoku period, and he often mentioned in his diary that when he stayed at the house of Yoshimoto Imamoto in Sumpu (old name of Shizuoka city), he often had drink with his close monk and had Ocha no ko as horsd'oeuvre.
source : www.o-cha.net / Yoichiro Nakamura
World Green Tea Association
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Related words
***** WASHOKU : Regional Japanese Dishes
***** . Folk Toys from Chiba .
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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4/05/2009
Edo Yasai
[ . BACK to WORLDKIGO TOP . ]
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Edo-Vegetables (Edo yasai)
The special vegetables grown in Edo (and still now in Tokyo) to feed the shoogun and the inhabitants of Edo castle and the whole town.
Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo
Edo Tokyo Yasai 江戸東京野菜
. Edo no takenoko 江戸の筍 bamboo shoots in Edo .
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Kameido daikon 亀戸大根 large radish from Kameido
it grows about 30 long, a small daikon. It is very white and was loved for its color, an early spring harbinger.
.... Nerima daikon 練馬大根 from Nerima
has been introduced by Tokugawa Tsunayoshi, 5th shogun, to help feed the growing population of Edo. It is usually prepared as takuan pickles.
The radish is scrabbed with the skin of shark fish (dry skin is soaked in water to make it softer), then pickled in rice bran. Thus the vitamiens of the rice bran would soak easily into the radish.
For the poor people of Edo this was a cheap way to prevent beri-beri disease, which was caused by the polished white rice.
. . . CLICK here for Photos !
quote
The most famous of the daikons of Edo is the Nerima daikon. High in fiber, it is perfect for making takuan pickles. The crispy takuan made with Nerima daikon was a favorite of the Edoites and helped artisans and laborers supplement the salt that they had sweat away.
The Kameido daikon, first cultivated in the Kameido area during the Bunkyu era (1861-64), is another famous daikon of Edo. It was favored by Edoites as an early spring vegetable for its dense flesh and the suitability of both root and leaves for pickling.
The Miura Peninsula in Kanagawa Prefecture has also been a center of Japanese radish production for ages, as evidenced by documents dating as far back as 1841. The Miura daikon, which would later become a big name in the vegetable world, is a natural hybrid between the Nerima daikon and locally grown varieties, such as the Koenbo and Nakabukura.
The Nerima, Kameido, and Miura daikons were all popularly cultivated until the middle or latter half of the Showa era (1926-1989) and formed the cornerstones of a rich food culture. But their production would soon plummet. Diseases and natural disasters, the urbanization of former farmland, the hassle of harvesting, changes in consumer diets, and the expansion of nuclear families all undermined the production of these local varieties.
source : www.tokyofoundation.org / Daikon
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CLICK for enlargement
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Edogawa ward
komatsuna こまつな (小松菜) leafy vegetabel, like spinach
Brassica campestris
from Edogawa 江戸川区小松川 Edogawa Komatsugawa
Has been grown there since Shogun Yoshimune ordered it.
Komatsuna, or spinach mustard,
is commonly eaten during the New Year. In season from November through March, nearly 10,000 tons of spinach mustard is produced yearly in Edogawa Ward. Komatsuna gets its name from the Komatsugawa district, which includes Edogawa, Katsushika and Adachi wards. Tokyo was the second-largest regional producer of komatsuna in 2004.
The hardy green vegetable tastes best in winter, when its leaves become rich in flavor. Komatsuna is served blanched or in zoni boiled rice cake soup. Demand for komatsuna peaks around this time of the year.
source : www.metro.tokyo.jp / with PHOTO
. Komatsugawa district 小松川 "river Komatsu" .
Edogawa ward
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Koganei 小金井
They grow some kinds of old vegetables.
Most is grown in hothouses near the homes of the farmers and now used for bringing life back into the community (machiokoshi, machi okoshi).
nagakabu 長カブ long turnips
. . . CLICK here for Photos !
noraboona のらぼう菜 leafy vegetable
. . . CLICK here for Photos !
ookura daikon 大蔵大根（おおくらだいこん）extra large radish
It grows up to 50 cm lenght and is very compact. Good for boiling, since it does not change its form.
. . . CLICK here for Photos !
shintorina しんとりな / しんとり菜 leafy stem vegetable
. . . CLICK here for Photos !
. Koganei 小金井 Koganei district .
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Kanamachi kokabu 金町こかぶ / 金町小かぶ
small turnips from Kanamachi
. . . CLICK here for Photos !
Magome 馬込 from Magome
Magome sansui ninjin 馬込三寸人参（まごめさんすんにんじん）
Magome hanjiro kyuuri 馬込半白胡瓜（まごめはんじろきゅうり
. Magome - photos of vegetables .
Naitoo kabocha ないとうかぼちゃ / 内藤（ないとう）かぼちゃ
pumpkin from Naito
. . . CLICK here for Photos !
Senjuunegi, Senjuu negi 千住葱 leek from Senju, Senjunegi 千寿葱
They are best when simply grilled over charcoal.
Shinagawa kabu 品川カブ turnips from Shinagawa
. . . CLICK here for Photos !
Takinogawa ninjin 滝野川人参（たきのがわにんじん）
carrots from Takinogawa
Terashima nasu 寺島なす eggplants from Terashima
udo, Tokyo udo 東京うど udo from Tokyo
Aralia cordata Thunb
yama udo 山独活 Mountain spikenard
"mountain asparagus". A mountain vegetable which produces fat, white, edible stalks.
Its tender stalks are similar to asparagus, their flavor is a light fennel. It is also one of the "Kyoto Vegetables".
Peel the outer layer of the stem, cut in oblong pieces, soak in vinegar-water and dry. Eat with vinegared dressings or vinegar miso. The very top of the plant can be used for tempura.
It is grown deep under the earth about 4 meters deep in long tunnels (udo muro "独活室”) in Tachikawa 立川.
Very crunchy to the taste (shakishaki, knusprig).
Locally it is served as udo ramen soup 独活ラーメン or in a dressing with salmon like a western asparagus salad (Spargelsalat).
Other specialities from Tachikawa 立川ウド are
udo arare
Kichijoji Udo 吉祥寺ウド is also known.
udo senbei
udo yookan
udo dorayaki
udo pai
. . . CLICK here for Tachikawa Udo Photos !
moyashi udo もやしうど white udo sprouts
A whole group of local farmers continue with the growing of this udo and develop new dishes with it.
udo ae, udo-ae 独活和 (うどあえ) spikenard in dressing
kigo for late spring
udo no kinpira うどのきんぴら boiled in soy sauce and sugar
. . . CLICK here for Photos !
Western asparagus is called "seiyoo udo" 西洋独活.
nanka udo なんかウド/ 軟化独活 soft white udo
grown in Tochigi in special trenches in the dark and harvested three times a year.
They made it to a local speciality, with udo gyooza 独活餃子 at the local chinese restaurant.
. . . CLICK here for Photos !
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Waseda myooga 早稲田茗荷 Myoga from Waseda
Yanaka shooga 谷中生姜 ginger from Yanaka
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Worldwide use
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Things found on the way
Tokyo Pigs
Tokyo X buta 東京X豚 Tokyo X pork from special pigs
. . . CLICK here for Photos !
Tokyo-X is a new Japanese breed, bred for high quality pork production. It is unusual for its marbled meat, seldom seen in pork.
Breeding Tokyo-X started in 1990 by the Tokyo Metropolitan Livestock Experiment Station. They combined bloodlines from the Duroc (USA), Berkshire (UK) and a Beijing Black (China) breeds. After five generations of breeding and selection, the first meat was marketed in 1997.
Often processed into a Tokyo Curry.
*****************************
Related words
Edo Tokyo Yasai 江戸東京野菜
***** WASHOKU : Kyooyasai 京野菜 Vegetables from Kyoto
***** . 100 Favorite Dishes of Edo - 江戸料理百選
***** . Tokyo - Local Dishes
***** WASHOKU : INGREDIENTS
WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Edo 青物町 Aomonocho "vegetable" district .
Edo no Aomono Ichiba 江戸の青物市場 Vegetable Markets in Edo
In the "three vegetable district" 青物三ケ町 Aomono Sangamachi in Kanda
Tachō, 多町 Tacho - 連雀町 Renjakucho - 永富町 Eifukucho
- - - aomono uri 青物売り vegetable vendor
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Edo-Vegetables (Edo yasai)
The special vegetables grown in Edo (and still now in Tokyo) to feed the shoogun and the inhabitants of Edo castle and the whole town.
Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo
Edo Tokyo Yasai 江戸東京野菜
. Edo no takenoko 江戸の筍 bamboo shoots in Edo .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kameido daikon 亀戸大根 large radish from Kameido
it grows about 30 long, a small daikon. It is very white and was loved for its color, an early spring harbinger.
.... Nerima daikon 練馬大根 from Nerima
has been introduced by Tokugawa Tsunayoshi, 5th shogun, to help feed the growing population of Edo. It is usually prepared as takuan pickles.
The radish is scrabbed with the skin of shark fish (dry skin is soaked in water to make it softer), then pickled in rice bran. Thus the vitamiens of the rice bran would soak easily into the radish.
For the poor people of Edo this was a cheap way to prevent beri-beri disease, which was caused by the polished white rice.
. . . CLICK here for Photos !
quote
The most famous of the daikons of Edo is the Nerima daikon. High in fiber, it is perfect for making takuan pickles. The crispy takuan made with Nerima daikon was a favorite of the Edoites and helped artisans and laborers supplement the salt that they had sweat away.
The Kameido daikon, first cultivated in the Kameido area during the Bunkyu era (1861-64), is another famous daikon of Edo. It was favored by Edoites as an early spring vegetable for its dense flesh and the suitability of both root and leaves for pickling.
The Miura Peninsula in Kanagawa Prefecture has also been a center of Japanese radish production for ages, as evidenced by documents dating as far back as 1841. The Miura daikon, which would later become a big name in the vegetable world, is a natural hybrid between the Nerima daikon and locally grown varieties, such as the Koenbo and Nakabukura.
The Nerima, Kameido, and Miura daikons were all popularly cultivated until the middle or latter half of the Showa era (1926-1989) and formed the cornerstones of a rich food culture. But their production would soon plummet. Diseases and natural disasters, the urbanization of former farmland, the hassle of harvesting, changes in consumer diets, and the expansion of nuclear families all undermined the production of these local varieties.
source : www.tokyofoundation.org / Daikon
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
CLICK for enlargement
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Edogawa ward
komatsuna こまつな (小松菜) leafy vegetabel, like spinach
Brassica campestris
from Edogawa 江戸川区小松川 Edogawa Komatsugawa
Has been grown there since Shogun Yoshimune ordered it.
Komatsuna, or spinach mustard,
is commonly eaten during the New Year. In season from November through March, nearly 10,000 tons of spinach mustard is produced yearly in Edogawa Ward. Komatsuna gets its name from the Komatsugawa district, which includes Edogawa, Katsushika and Adachi wards. Tokyo was the second-largest regional producer of komatsuna in 2004.
The hardy green vegetable tastes best in winter, when its leaves become rich in flavor. Komatsuna is served blanched or in zoni boiled rice cake soup. Demand for komatsuna peaks around this time of the year.
source : www.metro.tokyo.jp / with PHOTO
. Komatsugawa district 小松川 "river Komatsu" .
Edogawa ward
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Koganei 小金井
They grow some kinds of old vegetables.
Most is grown in hothouses near the homes of the farmers and now used for bringing life back into the community (machiokoshi, machi okoshi).
nagakabu 長カブ long turnips
. . . CLICK here for Photos !
noraboona のらぼう菜 leafy vegetable
. . . CLICK here for Photos !
ookura daikon 大蔵大根（おおくらだいこん）extra large radish
It grows up to 50 cm lenght and is very compact. Good for boiling, since it does not change its form.
. . . CLICK here for Photos !
shintorina しんとりな / しんとり菜 leafy stem vegetable
. . . CLICK here for Photos !
. Koganei 小金井 Koganei district .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kanamachi kokabu 金町こかぶ / 金町小かぶ
small turnips from Kanamachi
. . . CLICK here for Photos !
Magome 馬込 from Magome
Magome sansui ninjin 馬込三寸人参（まごめさんすんにんじん）
Magome hanjiro kyuuri 馬込半白胡瓜（まごめはんじろきゅうり
. Magome - photos of vegetables .
Naitoo kabocha ないとうかぼちゃ / 内藤（ないとう）かぼちゃ
pumpkin from Naito
. . . CLICK here for Photos !
Senjuunegi, Senjuu negi 千住葱 leek from Senju, Senjunegi 千寿葱
They are best when simply grilled over charcoal.
Shinagawa kabu 品川カブ turnips from Shinagawa
. . . CLICK here for Photos !
Takinogawa ninjin 滝野川人参（たきのがわにんじん）
carrots from Takinogawa
Terashima nasu 寺島なす eggplants from Terashima
udo, Tokyo udo 東京うど udo from Tokyo
Aralia cordata Thunb
yama udo 山独活 Mountain spikenard
"mountain asparagus". A mountain vegetable which produces fat, white, edible stalks.
Its tender stalks are similar to asparagus, their flavor is a light fennel. It is also one of the "Kyoto Vegetables".
Peel the outer layer of the stem, cut in oblong pieces, soak in vinegar-water and dry. Eat with vinegared dressings or vinegar miso. The very top of the plant can be used for tempura.
It is grown deep under the earth about 4 meters deep in long tunnels (udo muro "独活室”) in Tachikawa 立川.Very crunchy to the taste (shakishaki, knusprig).
Locally it is served as udo ramen soup 独活ラーメン or in a dressing with salmon like a western asparagus salad (Spargelsalat).
Other specialities from Tachikawa 立川ウド are
udo arare
Kichijoji Udo 吉祥寺ウド is also known.
udo senbei
udo yookan
udo dorayaki
udo pai
. . . CLICK here for Tachikawa Udo Photos !
moyashi udo もやしうど white udo sprouts
A whole group of local farmers continue with the growing of this udo and develop new dishes with it.
udo ae, udo-ae 独活和 (うどあえ) spikenard in dressing
kigo for late spring
udo no kinpira うどのきんぴら boiled in soy sauce and sugar
. . . CLICK here for Photos !
Western asparagus is called "seiyoo udo" 西洋独活.
nanka udo なんかウド/ 軟化独活 soft white udo
grown in Tochigi in special trenches in the dark and harvested three times a year.
They made it to a local speciality, with udo gyooza 独活餃子 at the local chinese restaurant.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Waseda myooga 早稲田茗荷 Myoga from Waseda
Yanaka shooga 谷中生姜 ginger from Yanaka
*****************************
Worldwide use
*****************************
Things found on the way
Tokyo Pigs
Tokyo X buta 東京X豚 Tokyo X pork from special pigs
. . . CLICK here for Photos !
Tokyo-X is a new Japanese breed, bred for high quality pork production. It is unusual for its marbled meat, seldom seen in pork.
Breeding Tokyo-X started in 1990 by the Tokyo Metropolitan Livestock Experiment Station. They combined bloodlines from the Duroc (USA), Berkshire (UK) and a Beijing Black (China) breeds. After five generations of breeding and selection, the first meat was marketed in 1997.
Often processed into a Tokyo Curry.
*****************************
Related words
Edo Tokyo Yasai 江戸東京野菜
***** WASHOKU : Kyooyasai 京野菜 Vegetables from Kyoto
***** . 100 Favorite Dishes of Edo - 江戸料理百選
***** . Tokyo - Local Dishes
***** WASHOKU : INGREDIENTS
WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Edo 青物町 Aomonocho "vegetable" district .
Edo no Aomono Ichiba 江戸の青物市場 Vegetable Markets in Edo
In the "three vegetable district" 青物三ケ町 Aomono Sangamachi in Kanda
Tachō, 多町 Tacho - 連雀町 Renjakucho - 永富町 Eifukucho
- - - aomono uri 青物売り vegetable vendor
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
4/30/2009
VEGETABLE SAIJIKI
[ . BACK to TOP . ]
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VEGETABLE SAIJIKI
野菜歳時記 / やさい歳時記
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Including other kinds of edible plants.
Please use your browser to find a word!
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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
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VEGETABLE SAIJIKI
野菜歳時記 / やさい歳時記
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Including other kinds of edible plants.
Please use your browser to find a word!
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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
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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5/08/2008
Hokkaido Island
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Hokkaido, Hokkaidoo 北海道 ほっかいどう
Matsumae 松前, one of the oldest port towns in Hokkaido, used to be busy during the summer months in the Edo period.
Matsumae at that time was almost identical with the old name of Ezo / Hokkaido.
. Matsumae wataru 松前渡る (まつまえわたる)
crossing over to Matsumae
kigo for early Summer
. Hokkaido Folk Toys .
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NHK news on April 2013
Pots used to cook fish date back 14,000 yrs.
Researchers have found traces of carbonized fish and other aquatic creatures on earthenware dating back about 14,000 years. The vessels have been unearthed at ruins in northern and central Japan.
The findings offer some of the earliest clues about the diet of prehistoric people.
A team of Japanese and British archaeologists released the findings in the online edition of the British science journal Nature.
The team says they examined carbide on the surface of earthenware found at 13 sites of ancient ruins around Japan. The ruins date back between 15,000 and 12,000 years to the early Jomon period.
They detected lipids from fish products in the scorched residue on the surface of pots that were unearthed at sites in Hokkaido, northern Japan, and Fukui Prefecture in central Japan.
The Taisho-3 ruins in Hokkaido date back 14,000 years, and the Torihama shell mound in Fukui 12,000 years.
The team says the carbonized residue from the ruins in Hokkaido could be of cooked salmon since the site is located inland. Ancient people are believed to have caught salmon as they swam upstream to spawn.
20,000-year-old pots unearthed last June in the Chinese province of Jiangxi are considered the earliest evidence so far of the prehistoric practice of cooking food in pots.
The team says their latest findings are the earliest clues indicating exactly what kind of food was cooked.
Researcher Yasutami Nishida says ancient people are believed to have used earthenware pots for cooking acorns and other plants.
He says the latest findings show that Jomon people also cooked fish in pots shortly after they started using them as cooking utensils.
http://www3.nhk.or.jp/nhkworld/english/news/20130411_02.html
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Lately, some kinds of rice are grown in Hokkaido too, put the staple is still potatoes.
Hokkaido Specialities Exhibition
A similar one was in my town, Oktober 2008.
Otaru's sushi-bar street "Otaru Sushiya-dori"
Cheese and butter production started in Hokkaido in the Meiji Era.
Hakodate Morning Market
The roots of the market are in farmers selling their products in the plaza in front of Hakodate Station after World War Two.
There are currently over 450 shops chiefly handling crab, salmon, salmon roe, chum salmon and other fresh seafood caught in the ocean around Hokkaido, but also including vegetables, fruit, dried goods, snacks, clothing, everyday sundries, and a wide variety of items.
Visitors can also enjoy meals made from fresh ingredients at restaurants in the market, with a bowl of rice topped with sashimi being on of the most popular items.
The market is very bustling, with over 1.8 million shoppers visiting each year.
www.japan-i.jp
Hakodate Free Market (jiyuu ichiba 自由市場)
Hakodate Cheap Marked of Nakajima (Nakajima kenbai 中島廉売)
„Ausverkaufsmarkt von Nakajima“
Hokkaido has the biggest production of buckwheat (soba) in Japan, especially in Sorachi and Tokachi.
'Hidaka beef' 日高牛 Hidakagyuu
'Shiraoi beef' 白老牛 Shiraoigyuu
Some areas like Otaru, Hakodate, Furano, Yoichi and others produce wine, since about 30 years.
Sapporo Beer
Sapporo Beer Museum
References : Sapporo Beer
Local Beer 北海道の地ビール jibiiru
Reference : www.BEER/hokkaido / 北海道の地ビール
. . . CLICK here for local beer Photos !
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Ainu Food ... アイヌ料理
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Bieicho, Biecho, the most beautiful village with its colorful hills.
北海道 美瑛町
grows potatoes and pumpkin. with Potato tower packaging.
. . . CLICK here for Photos !
Hill with many colors, shikisai no oka 色彩の丘
10 people took the initiative to plant colorful flowers, replanting every three to four weeks, all by hand.
One farmer also re-planted the delicate red wheat (akamugi 赤麦) to re-create the landscape.
From this red wheat they produce a local beer (jibiiru)
Akamugi Senretsu 麦秋鮮烈
The original "Red Wheat Hill"
Another product of the local farmers is milk tofu, gyuunyuu doofu 牛乳豆腐 gyunyu tofu
. . . CLICK here for Photos !
Made from the first milk after a calf is born. Milk is heated and some vinegar added to make it curdle. Eaten with some wasabi and soysauce.
shirakaba jueki shiroppu 白樺樹液から白樺シロップ
syrup from birch sap, shirakaba shiroppu
. . . CLICK here for Photos !
mori no shizuku 森の雫 "a drop from the forest" - drink
juekinabe, jueki nabe 樹液鍋 hodgepodge with tree sap
The sap is taken from birch trees in spring, and added to the stew. Almost like maple syrup.
Biei Buta Roosu 美瑛産豚ロース Pork roast from Biei Village
. . . CLICK here for Photos !
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Hokkaido Milk Beer : Milk + Beer = Bilk
From Abashiri beer Brewery. With 30 % milk.
NAKASHIBETSU
The idea for the drink was conceived after dairy firms threw out a huge amount of surplus milk in March last year. The son of the manager of a liquor store in Nakashibetsu, whose main industry is dairy farming, suggested the idea of producing the milk beer to local brewery Abashiri Beer.
.Milk + Beer = Bilk !
MORE : Abashiri Beer 網走ビール
Hamanasu Draft はまなすビール / ハマナスドラフト
Ryuhyo Draft 流氷DRAFT
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Trappist Butter from Hakodate
函館のトラピストバター
Trappist Monastery in Hakodate
函館トラピスト修道院
The Trappist Monastery was built in 1896 as the first monastery in Japan, and its official name is “Our Lady of the Lighthouse Trappist (Order of Cistercians of the Strict Observance) Monastery.”
The Trappist cookies, butter, butter candy, and jam made at the monastery are highly popular as Hokkaido’s local specialties.
source : www.japan-i.jp/explorejapan
Trappist cockies トラピストクッキー kukkii
Trappist butter drops トラピストバター飴 bataa ame
Trappist waffles トラピストガレット garetto (galette)
These are waffles or pancakes made from buckwheat flour.
. . . CLICK here for Photos !
Hakodate und das Trappistenkloster und Takadaya Kahei 高田屋嘉兵衛
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Kitami Town 北見市 Kitami-Shi
famous for its peppermint production, hakka ハッカ .
hakka amanattoo ハッカ甘納豆 black beans with white peppermint
CLICK here for PHOTOS !
hakka yookan ハッカ羊羹
CLICK here for PHOTOS !
hakka senbei ハッカせんべい
hakka sake ハッカ酒
In this town, as in many other of Hokkaido, they put the sweet beans natto in sekihan rice.
Reference . Kitami Pepperint
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kigo for late summer
hakka karu 薄荷刈る (はっかかる) cutting peppermint
harvesting pepeprming
..... hakkakari, hakka kari 薄荷刈（はっかかり） peppermint harvest
kigo for early autumn
hakka no hana 薄荷の花 (はっかのはな) peppermint flowers
megusa めぐさ
ooararagi おおあららぎ
Pferrerminzbluete
. . . CLICK here for Photos !
wild peppermint
the dock leaf's shadow
a bee clings to it
Alan Summers
Basho Anthology 2001, Japan
(selected by Tadashi Kondo)
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Hakodate asaichi, asa ichi 函館 朝市 morning market in Hakodate
some specialities
ikasumi aisu イカ墨アイス soft cream with squid ink
also ikasumi to banira イカ墨＆バニラ mixed with vanilla ice cream
and
ikasumi rooru イカ墨ロール squid ink roll cake
CLICK here for PHOTOS !
kaniman, kani man ”かにまん” manju filled with crab meat
CLICK here for PHOTOS !
nebari konbu ねばり昆布 sticky kombu
called: gagome . がごめ昆布
very tasty in miso soup
CLICK here for PHOTOS !
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ageimo, age-imo あげいも fried potatoes
The ones from Nakayama pass 中山峠 are most famous. Danshaku potatoes are fried in butter.
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bataa バター butter
also many butter cookies
. . . CLICK here for Photos !
When the butter production first begun in Hokkaido, the people did not know how to use it with western food. So they put it on the Japanese dishes they were used to. In the cold winter of Hokkaido, butter provided the poor people with enough calories to survive.
bataa shooyu gohan バター醤油ご飯
cooked rice with a slice of butter and soy sauce
the normal mix of a family when eating at home.
The habit of putting butter on bread and potatoes is well alive even when eating rice.
. . . CLICK here for Photos !
bataa koohii バターコーヒー butter coffee
a piece of butter in the coffe !
. . . CLICK here for Photos !
bataa miso バター味噌
miso soup with a slice of butter
. . . CLICK here for Photos !
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butadon 豚丼 rice with pork meat
Dish from the early settlers of Hokkaido, first prepared about 70 years ago in a restaurant in Obihiro. It was for the rich people, with rice, but later spread to all people.
chiizu チーズ cheese from Hokkaido
also a lot of cheese cake, see Sweets from Hokkaido
. . . CLICK here for Photos !
chikuwapan, chikuwa pan ちくわぱん bread roll with a chikuwa inside
The chikuwa itself is filled with tuna fish flakes.
. . . CLICK here for Photos !
There is also a natto chikuwa pan ”納豆竹輪パン”, where the chikuwa is filled with natto sticky fermented beans.
and a bread roll with kamaboko pan rooru かまぼこパンロール
from Otaru 小樽
. . . CLICK here for Photos !
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chirashi ちらし fried vegetables on rice
with a helping of ping pickled ginger in the middle.
in the style that is Chinese food
chuuka chirashi 中華ちらし
Speciality of the town of Obihiro.
chirashi in other parts of Japan denotes a kind of sushi.
. . . CLICK here for Photos !
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esukaroppu エスカロップ escaloppe
from Nemuro. esuka エスカ. A cutlet is placed on fried rice, with demi-glace sauce.
Sometimes ketchup is added. Developed in 1963 in a western restaurant.
gyuunyuu 牛乳 Milk products
gyuunyuu doofu 牛乳豆腐 "milk tofu"
hishi no mi 菱の実 ひしのみ water chestnut
like this or in miso soup
. . . CLICK here for Photos !
hizu namasu 氷頭（ひず）なます vinegared fish head namasu
(kigo for autumn)
hokki karee ほっきカレー hokki shell curry
hokki long shell, Spisula sachalinensis.
In the language of the Ainu, it sounds "hokku sei". The shell is black or light brown
kurohokki, chabokki. The black one has jelly-like meat and is valued a lot for Sashimi, sushi, grilling with salt or frying with butter. Also with miso dressing or in soups.
. . . . . IKA SQUID Tintenfisch
ikameshi イカめし squid with rice
a whole squid is filled with rice and boiled in soy sauce-based soup. The legs of the squid are cut finely and also eaten with mountain vegetables.
Station lunchbox from Hakodate line, Mori Station 函館本線森駅の駅弁.
In Hokkaido, common squid and spear squid are fished in summer and autumn. Mostly off the Tsugaru straights.
ikasoomen いかソーメン squid cut finely like somen noodles.
a kind of ika sashimi. From Hakodate.
Often eaten for breakfast.
ika-shiokara .. squid and fish guts pickled in salt
ikuradon, ikura don イクラ丼 rice with salmon roe
with a bit of soy sauce, the typical taste of Hokkaido.
imobataa いもバター potatoes with butter
imodango いも団子 potato dumplings
A snack for children, with a different flavor in every home.
imomochi, kabochamochi いももち・かぼちゃもち
mochi from potatoes or pumpkin
to be put into the Genghis Kahn Hodgepodge ジンギスカン nabe.
ishikarinabe, ishikari nabe 石狩鍋
whole salmon and vegetables grilled on a hot plate
A simple meal of the local fishermen. The name comes from the river Ishikarigawa.
Some vegetables, satoimo potatoes and cabbage or potatoes are added.
ちゃんちゃん焼き Chanchan yaki
imomochi いももち mochi with potatoes
can be fried or put into soup. Some are made with katakuriko, others with wheat flour.
jagaimo じゃがいも Potatoes, potato, Kartoffeln
Danshaku, danshaku imo, May Queen. Kitaakari, Waseshiro, Matilda, Tooya, Cynthia.
Baron Danshaku Kawada Ryuukichi (1856-1951) introduced potatoes to Hokkaido.
They were known in Kyushu as "oranda imo" potatoes from Holland.
The name comes from the harbour of .. Jakarta ... jagatara ... jagaimo.
New varieties of potatoes
jagabataa ジャガバター potatoes with butter
jingisukan Chingis Khan nabe ジンギスカン
Hodgepodge with lamb and mutton meat
Genghis Khan stew
Each home and restaurant has a different style and sauce.
Mostly eaten outside as barbeque.
Dschingis Khan Eintopf
. Genghis Khan and Haiku
kabochajiruko かぼちゃ汁粉 sweet soup with pumpkin
From Obihiro. When no rice was available in Hokkaido, pumpkin was added instead of mochi.
kajikajiru かじか汁 soup with kajika fish
Cottus kazika.
Has a lot of fish bones. With fish, potatoes, carrots, konbu dashi, miso, leek and others to keep hot during the cold winter months.
. . . CLICK here for Photos !
kaisendon, kaisen don 海鮮丼 rice with seafood
Crabs, salmon roe, hotategai shells and other seafood is placed of steaming hot rice.
kakimeshi カキめし rice with oysters
a special from the station of 厚岸駅
北海道旅客鉄道（JR北海道）根室本線（花咲線）厚岸駅前.
The oysters are boiled and with this liquid rice is cooked. Hijiki seaweed is added, also shibugai ツブ貝 and asari shells, shiitake mushrooms, fuki butterbur and other vegetables. The rice is mixed with all this ingredients and "Good Luck Gods" tsukemono 福神漬け and takuan radish pickles are added.
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kani 蟹 かに crabs
There are four types of crabs caught in Hokkaido, king crab, queen crab, hairy crab and hanasaki crab. Hanasaki are caught on the coast of Hanasaki peninsula in Nemuro.
kani no teppoojiru カニのてっぽう汁 crab leg soup
teppojiru
The legs of crabs are crushed and added to white miso soup. When eating, the leg meat is pushed out of the shell "like a bullet out of a gun (teppoo)".
Nemuro hanasakigani are best 花咲カニ / 花咲蟹.
. . . CLICK here for Photos !
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kujirajiru くじら汁 whalemeat soup
Salted whalemeat is cooked with vegetables. Usually in a big pot, often for the new year. "A big fish brings big luck"!
Garlic, leek, cabbage, radish, carrots, warabi, zenmai and others are addes.
mamepan 豆パン bread with sweet beans
(amanatto 甘納豆, sweet beans) also served for school luncheons after the war.
matatabi, furuutsu matatabi フルーツまたたび
fruit of matatabi silvervine
from Abashiri 網走産完熟またたび果実「フルーツまたたび」
meron メロン melons
Yubari melons, Furano melons and Kyowa melons.
In greenhouses from April to October. Rupiah Red, Yubari King, King Melty.
"Densuke-suika" from of Tooma , a black jumbo watermelon
Matsumaezuke, matsumae tsukemono 松前漬け
pickled seaweed and fish rogen
with soy sauce, mirin sugar and other ingredients.
ninjin にんじん 人参 carrots
about 30% of the growth in Japan. Produced in Furano from April to October.
nishinzuke, nishin tsukemono にしん漬け pickles herring
Herring meat, cabbage, radish, carrots, chili peppers and others are pickled with salt for about 2 months.
orientaru raisu オリエンタルライス oriental rice
a kind of dry curry, with low-fat salami from local cows. On top of this a special demi-glace sauce.
From Nemuro.
oshiruko kabocha お汁粉 oshiruko soup with pumpkin
In the area of Obihiro, Tokachi, they grow red azuki beans and green round pumpkin. White mochi are only put in the soup for the New Year, otherwise they use pumpkin pieces or pumpkin dumplings (kabocha dango かぼちゃ団子 )
. . . CLICK here for soup Photos !
. . . CLICK here for dumpling Photos !
Potato Curry Pizza, Hokkaido Style
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raamen ラーメン noodle soup
Asahi Ramen, Sapporo Ramen, Hakodate Ramen, Kushiro Ramen, Kawakami Ramen and others.
..... karee raamen 室蘭カレーラーメン ramen with curry sauce
from Muroran city
. . . CLICK here for Photos !
chikyuumisaki karee raamen 地球岬カレーラーメン
Has been first prepared in Showa 46. It is now often eaten as the last dish (シメ 〆 shime) in a yakitoria restaurant, after drinking and eating along. Sometimes you even get a portion of cooked rice in the leftover broth to finish it.
Hakodate basu raamen バスラーメン 函館
Ramen served from a bus which is driving around.
It has become so popular, it is even sold in packages online now.
. . . CLICK here for Photos !
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ramu chanchan yaki ラムちゃんちゃん焼
chanchan grill-cooking of mutton and lamb with vetetables and misopaste.
ruibe ルイベ "thawing food"
a kind of natural frozen sashimi, not only salmon.
See AINU FOOD>
sanpeijiru 三平汁 herring soup
Originally herring was used, but now salted salmon is mostly used. Fish innards are also used. Boiled with vegetables, it is a taste of home. Eaten in winter to keep warm.
sekihan 赤飯 rice boiled with red azuki-beans
sometimes 金時豆 kintoki mame are used.
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. . . . . SHAKE / SAKE / SALMON
shake chanchan yaki, chanchanyaki 鮭ちゃんちゃん焼mixed grill with salmon. grill-cooked on a hot plate.
The name comes for its easy way to mix things on the plate ... chan chan
or
Because father made it, he is also called CHAN.
shake no konbumaki サケの昆布巻き salmon wrapped in kombu seaweed
A typical dish of Hokkaido. Boiled with sake, ginger, sugar, soy sauce, mirin.
Also wrapped in konbu are herring, tarako roe or shishamo fish.
新巻さけ shin makisake
shake no roorukyabetsu 鮭のロールキャベツ Krautwickel mit Lachs
sake toba さけとば smoked salmon strips
shake to jagaimo no suupuni 鮭とじゃがいものスープ煮 soup with salmon and potatoes
sujiko 筋子（すじこ） salted salmon roe
ruibe ルイベ "thawing food", frozen sashimi type
izushi fermented fish
SAKE, salmon, a kigo
Keta-Lachs. Oncorhynchus keta
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shikaniku suteeki, シカ肉ステーキ deer steak
With its low fat it is slowly becoming popular in Hokkaido as health food.
shioyakisoba, shio yakisoba 塩やきそば fried noodles, salt flavor
with hotate and onions as dressing.
From Obihiro
. . . CLICK here for Photos !
supearibu beekon スペアリブベーコン spearribs and bacon
..... chorisoo チョリソー coarsely ground saussages
..... レモン＆パセリ lemon and parsely saussages
suupukaree, スープカレー soup curry
From Sapporo.
Curry ingredients are cut to big pieces and boiled in the soup. Vegetables, potatoes, carrots, paprica. Some even ladle this over boiled rice.
. . . CLICK here for Photos !
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tako no atama タコの頭 head of the octopus
This is mostly eaten in Hokkaido. The mizudako has rather a big head which can not be sold well on mainland Japan. So it is used for sushi, sashimi and many other dishes, even for takoyaki dumplings.
. . . CLICK here for Photos !
tako no shabushabu たこのしゃぶしゃぶ octopus shabushabu
Oktopus from From Wakkanai, Rebun, Rishiri islands.
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tamanegi たまねぎ 玉ねぎ onions
first indroduced from North America, now almost half of the Japanese production. Grown in Abashiri, Furano, Ishikari and Sorachi from April to September.
toomorokoshi とうもろこし maize, corn, sweet corn
Mostly in Tokachi from March to September.
Sold in street stands in Odori Park in Sapporo in Summer.
tontoro yakidon, トントロ焼き丼, tontoro don トントロ丼 rice with tontoro
ton トン pig
. . . CLICK here for Photos !
uchidazerigani ryoori ウチダザリガニ料理 crabs
These crabs are about 10 cm long, a large kind of zarigani crawfish.
Eaten in Akan. Their bright red color makes you appetite!
. . . CLICK here for Photos !
uni, nama uni donburi 生ウニどんぶり（丼）
rice with raw sea urchin, unidon
'uni-kurage' combination of sea urchin eggs and jellyfish
wakasagi no tenpura わかさぎの天ぷら tempura of pond smelt
Best from autumn to winter.
wasabi no ha no shooyuzuke わさびの葉の醤油漬け soy pickles of wasabi leaves
Tasts good with rice or in onigiri rice balls. Tasts like エゴマ egoma leaves soy pickles.
wasabi from Noboribetsu
登別のわさび
This has started about 100 years ago, when the local doctor found a spring with very good and plentiful fresh water. He introduced the wasabi fields and used the wasabi as a kind of medicine for the villagers, to prevent food poisoning in the hot summer days. Now in the 4th generation, they keep these fields in good order and provide wasabi dishes of all kinds.
. Oni 登別の鬼 The Demons of Noboribetsu .
yamawasabi やまわさび horseradish
. . . CLICK here for Photos !
This is the white kind, introduced from Europa during the Meiji time. They are planted in large fields and eaten to many dishes in Hokkaid.
Meerrettich
Yezo shika, Ezo shika えぞ鹿肉 venison from Ezo deer
Yezo deer
Offered by "Daichi o mamoru kai" Association to preserve the earth.
The meet is low in calories and high in iron content.
source : 大地を守る会
yookan rooru ようかんロール /羊羹ロール bread with sweet bean paste
pan ni yooka パンに羊羹
and other combinations of bread and yookan paste, yookan suiitsu スイーツ
CLICK here for PHOTOS !
yurine ゆり根 百合根 bulbs of lilies, lily bulb
in season from august to february
They are full of nutrients and part of Chinese medicines.
Contains vitamin B, protein and calcium.
Prepared in chawanmushi and manjuu, mostly in the tempel quisine of Kyoto.
yurine kinton ゆり根きんとん sweat potato paste
yurine to gyuuniku to kurokoshoo itame ゆり根と牛肉の黒こしょう炒め
yurine no amani ゆり根の甘煮 sweet simmerd
yurine-iri hangaagu ゆり根入りハンバーグ hamburgers
source : Kikkoman recipes
In Chinese Medicine, it is called hyakugoo 百合（ひゃくごう）. For coughing, nervosity, sleeplessness, nervous tiredness and other nervous ailments.
It grows in the mountains of Japan. Lilium auratum
Called Oniyuri, himeyuri and other names.
山野のオニユリ、新潟県下田村のヒメサユリ、新潟県角田山のスカシユリ、新潟県奥只見のコオニユリ、新潟県柏崎市のタカサゴユリ、粟ケ岳のヒメサユリ、美しい海岸で知られる瀬波海岸のイワユリ、妙高市のササユリ、佐渡の海岸岩場のイワユリ、種子島などに岩場、崖に自生するテッポウユリ.
source : www.e-yakusou.com
zangi ザンギ deep-fried chicken
鶏の唐揚げの一種. with soy sauce and garlic flavor, meat is marinated over night in the refrigerator
. . . CLICK here for Photos !
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. . . . . . . . . some more dishes
tako negi chiizu age ... Kamaboko
gyooja ninniku iri no gyooja (gyooza) dumplings with victory onion
"garlic for mountain ascetics", victory onion, is the main plant of Ainu dishes.
wild onion, Ainu onion, Ainu negi, 行者大蒜
with Allium victorialis L. subsp. platyphyllum.
Old name is araragi アララギ.
Mountain ascetics used to eat it to bear through hardships. It is also a very powerful aphrodisiacum and was later forbidden for them.
Wild garlic, bear's garlic, Allium ursinum is a different species.
Lange Siegwurz, Long-rooted Garlic, Alpine leek
WASHOKU
ninniku 蒜 (にんにく（ニンニク）) garlic
tomoedon 巴丼 "comma-shaped swirl bowl of rice"
with hotate scallops, sea urchins, salmon roe placed to make a nice pattern.
. . . CLICK here for Photos !
most hotategai scallops are fished along the coast of Hokkaido, from March to April they are larger with eggs.
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Local Sake from Hokkaido 北海道 地酒
Click for more photos.
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SWEETS from HOKKAIDO
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Worldwide use
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Things found on the way
History of Milk and Cheese in Japan
miruku ミルク milk
kanraku 乾酪 cheese
gyuuraku 牛酪 butter
Via Korea the production of milk, butter and even cheese (so 蘇 ) was known before the Heian period. But when Shotoku Taishi elevated Buddhism and meat was forbideen to eat, the production stopped.
The 7. Shogun Yoshimune sponsored the import of cows from India and the daimyo Satomi in Chiba supervised the production of dairy products as a kind of medicine.
Maeda Tomekichi was the first to sell fresh milk in Yokahama around 1863, having studied from Holland how to handle cows.
Since the Meiji period, Hokkaido became the center of dairy products, thanks to its vast grazing grounds and fresh water. Holstein cows are most popular and produce about 8000 kg per year each.
The village Tsuruimura 鶴居村 （つるいむら） was the first "cow village" in Kushiro, Hokkaido.
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HAIKU
. Sapporo matsuri 札幌祭 (さっぽろまつり)
Sapporo festival
kigo for mid-summer
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Related words
. WASHOKU
Milk, Butter, Cheese and other Milk Products
***** WASHOKU : Regional Japanese Dishes
- #hokkaido -
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Hokkaido, Hokkaidoo 北海道 ほっかいどう
Matsumae 松前, one of the oldest port towns in Hokkaido, used to be busy during the summer months in the Edo period.
Matsumae at that time was almost identical with the old name of Ezo / Hokkaido.
. Matsumae wataru 松前渡る (まつまえわたる)
crossing over to Matsumae
kigo for early Summer
. Hokkaido Folk Toys .
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NHK news on April 2013
Pots used to cook fish date back 14,000 yrs.
Researchers have found traces of carbonized fish and other aquatic creatures on earthenware dating back about 14,000 years. The vessels have been unearthed at ruins in northern and central Japan.
The findings offer some of the earliest clues about the diet of prehistoric people.
A team of Japanese and British archaeologists released the findings in the online edition of the British science journal Nature.
The team says they examined carbide on the surface of earthenware found at 13 sites of ancient ruins around Japan. The ruins date back between 15,000 and 12,000 years to the early Jomon period.
They detected lipids from fish products in the scorched residue on the surface of pots that were unearthed at sites in Hokkaido, northern Japan, and Fukui Prefecture in central Japan.
The Taisho-3 ruins in Hokkaido date back 14,000 years, and the Torihama shell mound in Fukui 12,000 years.
The team says the carbonized residue from the ruins in Hokkaido could be of cooked salmon since the site is located inland. Ancient people are believed to have caught salmon as they swam upstream to spawn.
20,000-year-old pots unearthed last June in the Chinese province of Jiangxi are considered the earliest evidence so far of the prehistoric practice of cooking food in pots.
The team says their latest findings are the earliest clues indicating exactly what kind of food was cooked.
Researcher Yasutami Nishida says ancient people are believed to have used earthenware pots for cooking acorns and other plants.
He says the latest findings show that Jomon people also cooked fish in pots shortly after they started using them as cooking utensils.
http://www3.nhk.or.jp/nhkworld/english/news/20130411_02.html
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Lately, some kinds of rice are grown in Hokkaido too, put the staple is still potatoes.
Hokkaido Specialities Exhibition
A similar one was in my town, Oktober 2008.
Otaru's sushi-bar street "Otaru Sushiya-dori"
Cheese and butter production started in Hokkaido in the Meiji Era.
Hakodate Morning Market
The roots of the market are in farmers selling their products in the plaza in front of Hakodate Station after World War Two.
There are currently over 450 shops chiefly handling crab, salmon, salmon roe, chum salmon and other fresh seafood caught in the ocean around Hokkaido, but also including vegetables, fruit, dried goods, snacks, clothing, everyday sundries, and a wide variety of items.
Visitors can also enjoy meals made from fresh ingredients at restaurants in the market, with a bowl of rice topped with sashimi being on of the most popular items.
The market is very bustling, with over 1.8 million shoppers visiting each year.
www.japan-i.jp
Hakodate Free Market (jiyuu ichiba 自由市場)
Hakodate Cheap Marked of Nakajima (Nakajima kenbai 中島廉売)
„Ausverkaufsmarkt von Nakajima“
Hokkaido has the biggest production of buckwheat (soba) in Japan, especially in Sorachi and Tokachi.
'Hidaka beef' 日高牛 Hidakagyuu
'Shiraoi beef' 白老牛 Shiraoigyuu
Some areas like Otaru, Hakodate, Furano, Yoichi and others produce wine, since about 30 years.
Sapporo Beer
Sapporo Beer Museum
References : Sapporo Beer
Local Beer 北海道の地ビール jibiiru
Reference : www.BEER/hokkaido / 北海道の地ビール
. . . CLICK here for local beer Photos !
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Ainu Food ... アイヌ料理
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Bieicho, Biecho, the most beautiful village with its colorful hills.
北海道 美瑛町
grows potatoes and pumpkin. with Potato tower packaging.
. . . CLICK here for Photos !
Hill with many colors, shikisai no oka 色彩の丘
10 people took the initiative to plant colorful flowers, replanting every three to four weeks, all by hand.
One farmer also re-planted the delicate red wheat (akamugi 赤麦) to re-create the landscape.
From this red wheat they produce a local beer (jibiiru)
Akamugi Senretsu 麦秋鮮烈
The original "Red Wheat Hill"
Another product of the local farmers is milk tofu, gyuunyuu doofu 牛乳豆腐 gyunyu tofu
. . . CLICK here for Photos !
Made from the first milk after a calf is born. Milk is heated and some vinegar added to make it curdle. Eaten with some wasabi and soysauce.
shirakaba jueki shiroppu 白樺樹液から白樺シロップ
syrup from birch sap, shirakaba shiroppu
. . . CLICK here for Photos !
mori no shizuku 森の雫 "a drop from the forest" - drink
juekinabe, jueki nabe 樹液鍋 hodgepodge with tree sap
The sap is taken from birch trees in spring, and added to the stew. Almost like maple syrup.
Biei Buta Roosu 美瑛産豚ロース Pork roast from Biei Village
. . . CLICK here for Photos !
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Hokkaido Milk Beer : Milk + Beer = Bilk
From Abashiri beer Brewery. With 30 % milk.
NAKASHIBETSU
The idea for the drink was conceived after dairy firms threw out a huge amount of surplus milk in March last year. The son of the manager of a liquor store in Nakashibetsu, whose main industry is dairy farming, suggested the idea of producing the milk beer to local brewery Abashiri Beer.
.Milk + Beer = Bilk !
MORE : Abashiri Beer 網走ビール
Hamanasu Draft はまなすビール / ハマナスドラフト
Ryuhyo Draft 流氷DRAFT
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Trappist Butter from Hakodate
函館のトラピストバター
Trappist Monastery in Hakodate
函館トラピスト修道院
The Trappist Monastery was built in 1896 as the first monastery in Japan, and its official name is “Our Lady of the Lighthouse Trappist (Order of Cistercians of the Strict Observance) Monastery.”
The Trappist cookies, butter, butter candy, and jam made at the monastery are highly popular as Hokkaido’s local specialties.
source : www.japan-i.jp/explorejapan
Trappist cockies トラピストクッキー kukkii
Trappist butter drops トラピストバター飴 bataa ame
Trappist waffles トラピストガレット garetto (galette)
These are waffles or pancakes made from buckwheat flour.
. . . CLICK here for Photos !
Hakodate und das Trappistenkloster und Takadaya Kahei 高田屋嘉兵衛
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Kitami Town 北見市 Kitami-Shi
famous for its peppermint production, hakka ハッカ .
hakka amanattoo ハッカ甘納豆 black beans with white peppermint
CLICK here for PHOTOS !
hakka yookan ハッカ羊羹
CLICK here for PHOTOS !
hakka senbei ハッカせんべい
hakka sake ハッカ酒
In this town, as in many other of Hokkaido, they put the sweet beans natto in sekihan rice.
Reference . Kitami Pepperint
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kigo for late summer
hakka karu 薄荷刈る (はっかかる) cutting peppermint
harvesting pepeprming
..... hakkakari, hakka kari 薄荷刈（はっかかり） peppermint harvest
kigo for early autumn
hakka no hana 薄荷の花 (はっかのはな) peppermint flowers
megusa めぐさ
ooararagi おおあららぎ
Pferrerminzbluete
. . . CLICK here for Photos !
wild peppermint
the dock leaf's shadow
a bee clings to it
Alan Summers
Basho Anthology 2001, Japan
(selected by Tadashi Kondo)
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Hakodate asaichi, asa ichi 函館 朝市 morning market in Hakodate
some specialities
ikasumi aisu イカ墨アイス soft cream with squid ink
also ikasumi to banira イカ墨＆バニラ mixed with vanilla ice cream
and
ikasumi rooru イカ墨ロール squid ink roll cake
CLICK here for PHOTOS !
kaniman, kani man ”かにまん” manju filled with crab meat
CLICK here for PHOTOS !
nebari konbu ねばり昆布 sticky kombu
called: gagome . がごめ昆布
very tasty in miso soup
CLICK here for PHOTOS !
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ageimo, age-imo あげいも fried potatoes
The ones from Nakayama pass 中山峠 are most famous. Danshaku potatoes are fried in butter.
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bataa バター butter
also many butter cookies
. . . CLICK here for Photos !
When the butter production first begun in Hokkaido, the people did not know how to use it with western food. So they put it on the Japanese dishes they were used to. In the cold winter of Hokkaido, butter provided the poor people with enough calories to survive.
bataa shooyu gohan バター醤油ご飯
cooked rice with a slice of butter and soy sauce
the normal mix of a family when eating at home.
The habit of putting butter on bread and potatoes is well alive even when eating rice.
. . . CLICK here for Photos !
bataa koohii バターコーヒー butter coffee
a piece of butter in the coffe !
. . . CLICK here for Photos !
bataa miso バター味噌
miso soup with a slice of butter
. . . CLICK here for Photos !
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butadon 豚丼 rice with pork meat
Dish from the early settlers of Hokkaido, first prepared about 70 years ago in a restaurant in Obihiro. It was for the rich people, with rice, but later spread to all people.
chiizu チーズ cheese from Hokkaido
also a lot of cheese cake, see Sweets from Hokkaido
. . . CLICK here for Photos !
chikuwapan, chikuwa pan ちくわぱん bread roll with a chikuwa inside
The chikuwa itself is filled with tuna fish flakes.
. . . CLICK here for Photos !
There is also a natto chikuwa pan ”納豆竹輪パン”, where the chikuwa is filled with natto sticky fermented beans.
and a bread roll with kamaboko pan rooru かまぼこパンロール
from Otaru 小樽
. . . CLICK here for Photos !
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chirashi ちらし fried vegetables on rice
with a helping of ping pickled ginger in the middle.
in the style that is Chinese food
chuuka chirashi 中華ちらし
Speciality of the town of Obihiro.
chirashi in other parts of Japan denotes a kind of sushi.
. . . CLICK here for Photos !
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esukaroppu エスカロップ escaloppe
from Nemuro. esuka エスカ. A cutlet is placed on fried rice, with demi-glace sauce.
Sometimes ketchup is added. Developed in 1963 in a western restaurant.
gyuunyuu 牛乳 Milk products
gyuunyuu doofu 牛乳豆腐 "milk tofu"
hishi no mi 菱の実 ひしのみ water chestnut
like this or in miso soup
. . . CLICK here for Photos !
hizu namasu 氷頭（ひず）なます vinegared fish head namasu
(kigo for autumn)
hokki karee ほっきカレー hokki shell curry
hokki long shell, Spisula sachalinensis.
In the language of the Ainu, it sounds "hokku sei". The shell is black or light brown
kurohokki, chabokki. The black one has jelly-like meat and is valued a lot for Sashimi, sushi, grilling with salt or frying with butter. Also with miso dressing or in soups.
. . . . . IKA SQUID Tintenfisch
ikameshi イカめし squid with rice
a whole squid is filled with rice and boiled in soy sauce-based soup. The legs of the squid are cut finely and also eaten with mountain vegetables.
Station lunchbox from Hakodate line, Mori Station 函館本線森駅の駅弁.
In Hokkaido, common squid and spear squid are fished in summer and autumn. Mostly off the Tsugaru straights.
ikasoomen いかソーメン squid cut finely like somen noodles.
a kind of ika sashimi. From Hakodate.
Often eaten for breakfast.
ika-shiokara .. squid and fish guts pickled in salt
ikuradon, ikura don イクラ丼 rice with salmon roe
with a bit of soy sauce, the typical taste of Hokkaido.
imobataa いもバター potatoes with butter
imodango いも団子 potato dumplings
A snack for children, with a different flavor in every home.
imomochi, kabochamochi いももち・かぼちゃもち
mochi from potatoes or pumpkin
to be put into the Genghis Kahn Hodgepodge ジンギスカン nabe.
ishikarinabe, ishikari nabe 石狩鍋
whole salmon and vegetables grilled on a hot plate
A simple meal of the local fishermen. The name comes from the river Ishikarigawa.
Some vegetables, satoimo potatoes and cabbage or potatoes are added.
ちゃんちゃん焼き Chanchan yaki
imomochi いももち mochi with potatoes
can be fried or put into soup. Some are made with katakuriko, others with wheat flour.
jagaimo じゃがいも Potatoes, potato, Kartoffeln
Danshaku, danshaku imo, May Queen. Kitaakari, Waseshiro, Matilda, Tooya, Cynthia.
Baron Danshaku Kawada Ryuukichi (1856-1951) introduced potatoes to Hokkaido.
They were known in Kyushu as "oranda imo" potatoes from Holland.
The name comes from the harbour of .. Jakarta ... jagatara ... jagaimo.
New varieties of potatoes
jagabataa ジャガバター potatoes with butter
jingisukan Chingis Khan nabe ジンギスカン
Hodgepodge with lamb and mutton meat
Genghis Khan stew
Each home and restaurant has a different style and sauce.
Mostly eaten outside as barbeque.
Dschingis Khan Eintopf
. Genghis Khan and Haiku
kabochajiruko かぼちゃ汁粉 sweet soup with pumpkin
From Obihiro. When no rice was available in Hokkaido, pumpkin was added instead of mochi.
kajikajiru かじか汁 soup with kajika fish
Cottus kazika.
Has a lot of fish bones. With fish, potatoes, carrots, konbu dashi, miso, leek and others to keep hot during the cold winter months.
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kaisendon, kaisen don 海鮮丼 rice with seafood
Crabs, salmon roe, hotategai shells and other seafood is placed of steaming hot rice.
kakimeshi カキめし rice with oysters
a special from the station of 厚岸駅
北海道旅客鉄道（JR北海道）根室本線（花咲線）厚岸駅前.
The oysters are boiled and with this liquid rice is cooked. Hijiki seaweed is added, also shibugai ツブ貝 and asari shells, shiitake mushrooms, fuki butterbur and other vegetables. The rice is mixed with all this ingredients and "Good Luck Gods" tsukemono 福神漬け and takuan radish pickles are added.
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kani 蟹 かに crabs
There are four types of crabs caught in Hokkaido, king crab, queen crab, hairy crab and hanasaki crab. Hanasaki are caught on the coast of Hanasaki peninsula in Nemuro.
kani no teppoojiru カニのてっぽう汁 crab leg soup
teppojiru
The legs of crabs are crushed and added to white miso soup. When eating, the leg meat is pushed out of the shell "like a bullet out of a gun (teppoo)".
Nemuro hanasakigani are best 花咲カニ / 花咲蟹.
. . . CLICK here for Photos !
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kujirajiru くじら汁 whalemeat soup
Salted whalemeat is cooked with vegetables. Usually in a big pot, often for the new year. "A big fish brings big luck"!
Garlic, leek, cabbage, radish, carrots, warabi, zenmai and others are addes.
mamepan 豆パン bread with sweet beans
(amanatto 甘納豆, sweet beans) also served for school luncheons after the war.
matatabi, furuutsu matatabi フルーツまたたび
fruit of matatabi silvervine
from Abashiri 網走産完熟またたび果実「フルーツまたたび」
meron メロン melons
Yubari melons, Furano melons and Kyowa melons.
In greenhouses from April to October. Rupiah Red, Yubari King, King Melty.
"Densuke-suika" from of Tooma , a black jumbo watermelon
Matsumaezuke, matsumae tsukemono 松前漬け
pickled seaweed and fish rogen
with soy sauce, mirin sugar and other ingredients.
ninjin にんじん 人参 carrots
about 30% of the growth in Japan. Produced in Furano from April to October.
nishinzuke, nishin tsukemono にしん漬け pickles herring
Herring meat, cabbage, radish, carrots, chili peppers and others are pickled with salt for about 2 months.
orientaru raisu オリエンタルライス oriental rice
a kind of dry curry, with low-fat salami from local cows. On top of this a special demi-glace sauce.
From Nemuro.
oshiruko kabocha お汁粉 oshiruko soup with pumpkin
In the area of Obihiro, Tokachi, they grow red azuki beans and green round pumpkin. White mochi are only put in the soup for the New Year, otherwise they use pumpkin pieces or pumpkin dumplings (kabocha dango かぼちゃ団子 )
. . . CLICK here for soup Photos !
. . . CLICK here for dumpling Photos !
Potato Curry Pizza, Hokkaido Style
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raamen ラーメン noodle soup
Asahi Ramen, Sapporo Ramen, Hakodate Ramen, Kushiro Ramen, Kawakami Ramen and others.
..... karee raamen 室蘭カレーラーメン ramen with curry sauce
from Muroran city
. . . CLICK here for Photos !
chikyuumisaki karee raamen 地球岬カレーラーメン
Has been first prepared in Showa 46. It is now often eaten as the last dish (シメ 〆 shime) in a yakitoria restaurant, after drinking and eating along. Sometimes you even get a portion of cooked rice in the leftover broth to finish it.
Hakodate basu raamen バスラーメン 函館
Ramen served from a bus which is driving around.
It has become so popular, it is even sold in packages online now.
. . . CLICK here for Photos !
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ramu chanchan yaki ラムちゃんちゃん焼
chanchan grill-cooking of mutton and lamb with vetetables and misopaste.
ruibe ルイベ "thawing food"
a kind of natural frozen sashimi, not only salmon.
See AINU FOOD>
sanpeijiru 三平汁 herring soup
Originally herring was used, but now salted salmon is mostly used. Fish innards are also used. Boiled with vegetables, it is a taste of home. Eaten in winter to keep warm.
sekihan 赤飯 rice boiled with red azuki-beans
sometimes 金時豆 kintoki mame are used.
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. . . . . SHAKE / SAKE / SALMON
shake chanchan yaki, chanchanyaki 鮭ちゃんちゃん焼mixed grill with salmon. grill-cooked on a hot plate.
The name comes for its easy way to mix things on the plate ... chan chan
or
Because father made it, he is also called CHAN.
shake no konbumaki サケの昆布巻き salmon wrapped in kombu seaweed
A typical dish of Hokkaido. Boiled with sake, ginger, sugar, soy sauce, mirin.
Also wrapped in konbu are herring, tarako roe or shishamo fish.
新巻さけ shin makisake
shake no roorukyabetsu 鮭のロールキャベツ Krautwickel mit Lachs
sake toba さけとば smoked salmon strips
shake to jagaimo no suupuni 鮭とじゃがいものスープ煮 soup with salmon and potatoes
sujiko 筋子（すじこ） salted salmon roe
ruibe ルイベ "thawing food", frozen sashimi type
izushi fermented fish
SAKE, salmon, a kigo
Keta-Lachs. Oncorhynchus keta
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shikaniku suteeki, シカ肉ステーキ deer steak
With its low fat it is slowly becoming popular in Hokkaido as health food.
shioyakisoba, shio yakisoba 塩やきそば fried noodles, salt flavor
with hotate and onions as dressing.
From Obihiro
. . . CLICK here for Photos !
supearibu beekon スペアリブベーコン spearribs and bacon
..... chorisoo チョリソー coarsely ground saussages
..... レモン＆パセリ lemon and parsely saussages
suupukaree, スープカレー soup curry
From Sapporo.
Curry ingredients are cut to big pieces and boiled in the soup. Vegetables, potatoes, carrots, paprica. Some even ladle this over boiled rice.
. . . CLICK here for Photos !
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tako no atama タコの頭 head of the octopus
This is mostly eaten in Hokkaido. The mizudako has rather a big head which can not be sold well on mainland Japan. So it is used for sushi, sashimi and many other dishes, even for takoyaki dumplings.
. . . CLICK here for Photos !
tako no shabushabu たこのしゃぶしゃぶ octopus shabushabu
Oktopus from From Wakkanai, Rebun, Rishiri islands.
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tamanegi たまねぎ 玉ねぎ onions
first indroduced from North America, now almost half of the Japanese production. Grown in Abashiri, Furano, Ishikari and Sorachi from April to September.
toomorokoshi とうもろこし maize, corn, sweet corn
Mostly in Tokachi from March to September.
Sold in street stands in Odori Park in Sapporo in Summer.
tontoro yakidon, トントロ焼き丼, tontoro don トントロ丼 rice with tontoro
ton トン pig
. . . CLICK here for Photos !
uchidazerigani ryoori ウチダザリガニ料理 crabs
These crabs are about 10 cm long, a large kind of zarigani crawfish.
Eaten in Akan. Their bright red color makes you appetite!
. . . CLICK here for Photos !
uni, nama uni donburi 生ウニどんぶり（丼）
rice with raw sea urchin, unidon
'uni-kurage' combination of sea urchin eggs and jellyfish
wakasagi no tenpura わかさぎの天ぷら tempura of pond smelt
Best from autumn to winter.
wasabi no ha no shooyuzuke わさびの葉の醤油漬け soy pickles of wasabi leaves
Tasts good with rice or in onigiri rice balls. Tasts like エゴマ egoma leaves soy pickles.
wasabi from Noboribetsu登別のわさび
This has started about 100 years ago, when the local doctor found a spring with very good and plentiful fresh water. He introduced the wasabi fields and used the wasabi as a kind of medicine for the villagers, to prevent food poisoning in the hot summer days. Now in the 4th generation, they keep these fields in good order and provide wasabi dishes of all kinds.
. Oni 登別の鬼 The Demons of Noboribetsu .
yamawasabi やまわさび horseradish
. . . CLICK here for Photos !
This is the white kind, introduced from Europa during the Meiji time. They are planted in large fields and eaten to many dishes in Hokkaid.
Meerrettich
Yezo shika, Ezo shika えぞ鹿肉 venison from Ezo deer
Yezo deer
Offered by "Daichi o mamoru kai" Association to preserve the earth.
The meet is low in calories and high in iron content.
source : 大地を守る会
yookan rooru ようかんロール /羊羹ロール bread with sweet bean paste
pan ni yooka パンに羊羹
and other combinations of bread and yookan paste, yookan suiitsu スイーツ
CLICK here for PHOTOS !
yurine ゆり根 百合根 bulbs of lilies, lily bulb
in season from august to february
They are full of nutrients and part of Chinese medicines.
Contains vitamin B, protein and calcium.
Prepared in chawanmushi and manjuu, mostly in the tempel quisine of Kyoto.
yurine kinton ゆり根きんとん sweat potato paste
yurine to gyuuniku to kurokoshoo itame ゆり根と牛肉の黒こしょう炒め
yurine no amani ゆり根の甘煮 sweet simmerd
yurine-iri hangaagu ゆり根入りハンバーグ hamburgers
source : Kikkoman recipes
In Chinese Medicine, it is called hyakugoo 百合（ひゃくごう）. For coughing, nervosity, sleeplessness, nervous tiredness and other nervous ailments.
It grows in the mountains of Japan. Lilium auratum
Called Oniyuri, himeyuri and other names.
山野のオニユリ、新潟県下田村のヒメサユリ、新潟県角田山のスカシユリ、新潟県奥只見のコオニユリ、新潟県柏崎市のタカサゴユリ、粟ケ岳のヒメサユリ、美しい海岸で知られる瀬波海岸のイワユリ、妙高市のササユリ、佐渡の海岸岩場のイワユリ、種子島などに岩場、崖に自生するテッポウユリ.
source : www.e-yakusou.com
zangi ザンギ deep-fried chicken
鶏の唐揚げの一種. with soy sauce and garlic flavor, meat is marinated over night in the refrigerator
. . . CLICK here for Photos !
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. . . . . . . . . some more dishes
tako negi chiizu age ... Kamaboko
gyooja ninniku iri no gyooja (gyooza) dumplings with victory onion
"garlic for mountain ascetics", victory onion, is the main plant of Ainu dishes.
wild onion, Ainu onion, Ainu negi, 行者大蒜
with Allium victorialis L. subsp. platyphyllum.
Old name is araragi アララギ.
Mountain ascetics used to eat it to bear through hardships. It is also a very powerful aphrodisiacum and was later forbidden for them.
Wild garlic, bear's garlic, Allium ursinum is a different species.
Lange Siegwurz, Long-rooted Garlic, Alpine leek
WASHOKU
ninniku 蒜 (にんにく（ニンニク）) garlic
tomoedon 巴丼 "comma-shaped swirl bowl of rice"
with hotate scallops, sea urchins, salmon roe placed to make a nice pattern.
. . . CLICK here for Photos !
most hotategai scallops are fished along the coast of Hokkaido, from March to April they are larger with eggs.
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Local Sake from Hokkaido 北海道 地酒
Click for more photos.
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SWEETS from HOKKAIDO
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Worldwide use
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Things found on the way
History of Milk and Cheese in Japan
miruku ミルク milk
kanraku 乾酪 cheese
gyuuraku 牛酪 butter
Via Korea the production of milk, butter and even cheese (so 蘇 ) was known before the Heian period. But when Shotoku Taishi elevated Buddhism and meat was forbideen to eat, the production stopped.
The 7. Shogun Yoshimune sponsored the import of cows from India and the daimyo Satomi in Chiba supervised the production of dairy products as a kind of medicine.
Maeda Tomekichi was the first to sell fresh milk in Yokahama around 1863, having studied from Holland how to handle cows.
Since the Meiji period, Hokkaido became the center of dairy products, thanks to its vast grazing grounds and fresh water. Holstein cows are most popular and produce about 8000 kg per year each.
The village Tsuruimura 鶴居村 （つるいむら） was the first "cow village" in Kushiro, Hokkaido.
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HAIKU
. Sapporo matsuri 札幌祭 (さっぽろまつり)
Sapporo festival
kigo for mid-summer
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Related words
. WASHOKU
Milk, Butter, Cheese and other Milk Products
***** WASHOKU : Regional Japanese Dishes
- #hokkaido -
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