Edo Yasai

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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 !


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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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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
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noraboona のらぼう菜 leafy vegetable
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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.
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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
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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
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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.


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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

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. 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

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METHODS . ZUBEREITUNG

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COOKING METHODS

The most important methods for preparing food are introduced here.

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aburadooshi あぶらどおし【油通し】 frying food quickly
usually before simmering or other cooking methods. Often done with Chinese cooking The outside gets a small membrane that will not let the taste leek out later. Usually done at 150 to 160 degrees centigrade.


aburanuki あぶらぬき【油抜き】 to drain off oil
after frying and deep-frying. Put it in hot water for a moment to drain of the oily taste.



aburu あぶる【焙る／炙る】 to per-heat
Both sides of a food are heatet for a moment over a grill or gas flames to get rid of excess moisture and warm the food. Nori get tasty after this treatment.



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Aemono あえ物、和え物 （あえもの) Japanese Dressing

... Namasu dressing 膾 , 鱠, なます


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Ageru 揚げる (あげる) frying, stir-frying
this word is also used for tenpura and furai (fried shrimp)
pfannenrühren

Kara-age and Tatsuta-age ... deep-frying 唐揚げ / 竜田揚げ


Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo sticks


agebitashi あげびたし【揚（げ）浸し】first frying and then marinating in flavored broth for some time.
With eggplants. Fish get softer bones when prepared like this.


agedama あげだま【揚（げ）玉】bits of fried batter
for example after cooking some tempura (tempura kasu, tenkasu　天かす)
in Kanto, these are put into udon soup )Tanuki udon.
Also put into miso soup.


agedashi あげだし【揚（げ）出し】deep fried food with a batter is placed in broth, some yakumi spices are added and shredded daikon radish, to sap off the oil.
Usually for Tofu (agedashidoofu) and eggplants (agedashi nasu 揚げだし茄子)
. . . CLICK here for eggplant Photos !


ageni, age-ni あげに【揚（げ）煮】 first frying, then simmering
Fish, meat or vegetables.

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Aku nuki, akunuki あくぬき (灰汁抜き) removing bitterness
the vegetables are often rubbed and rolled in a special liquid.
aku has an acrid, alkaline flavor.
Bitter chestnuts and acorns were treated in running water for days before eating.
Bamboo shoots need to be treated too, by boiling them with rice bran (komenuka).
Many ferns and other sansai mountain vegetables need to be treated.
rubbing with salt, shiomomi しおもみ(塩揉み)


aku tori, akutori アク取り take off the scum from boiling food
usually a flat spoon or sieve is used
. . . CLICK here for Photos !


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amani, ama-ni あまに【甘煮】 "sweetly simmered"
Simmering food with extra lots of sugar. Especially kabocha, sweet potatoes and beans. People in Nagasaki use a lot of sugar in the food.


amiyaki あみやき【網焼き】 grilling, broiling
when the food is placed on a metal net or squeezed between two nets.



aomi あおみ "greenness"
to add green color for decoration.
for sashimi : aojiso perilla, spinach, cucumbers, cauliflower
for dressings (aemono) : rapeseed, shungiku chrysanthemum, spinach, cucumber, mitsuba, menegi leek
for nimono simmering : sayaendoo green beans, sayaingen, rapeseed, shungiku, mizuna, kinome tree buds
for soups : mitsuba, green leek, spinach, shungiku, mizuna, mibuna, kaiwarena.


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aramijin あらみじん / 粗みじん cut into rough small pieces
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araregiri あられぎり / あられ切り cut to squares like arare pieces
especially for vegetables with a lenght of 4 to 5 cm.



ataru あたる grinding
The proper word would be suru する【擂る】for grinding, but this has a negative feeling to it (engi ga yokunai), so its opposite ataru あたる【当たる／中る】was choosen.

Im Mörser zerreiben


suribachi すりばち【擂り鉢／摺り鉢】 earthwear mortar
. . . CLICK here for Photos !


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Denbu and Oboro 田麩 / おぼろ (朧)... shredded food preparations
sakura denbu

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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heating food

Old names of the Edo period:
the words in brackets are used now

bunka 文火 （ぶんか） low heat/flame (yowabi 弱火)
bunbuka 文武火（ぶんぶか）medium heat/flame (chuubi 中火)
buka 武火（ぶか) high heat/flame (tsuyobi 強火)


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Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し


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iburi いぶり, ibusu　燻す to smoke, smoking, smoked food
kunsei 燻製 smoked food, often with cherry wood chips.




Iru いる (炒る /煎る) roasting, toasting
rösten; dörren; brennen; braten.
Preparation with little oil or whater, simply stirring the food frequently.

Kara iri からいり (乾煎り/ 空炒り), parching without using oil, dry-roasting

see ... iridoofu, iridori, iritamago.

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Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit


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Kiru 切る cutting Japanese food
an art in itself !


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Kosu こす straining
strainer for miso, misokoshi みそこし (味噌漉し)
sarashi さらし, sarashinuno さらし布 thin cloth for straining food

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Modosu もどす(戻す) rehydrating dried food, soaking dried food in water

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Musu むす (蒸す)steaming
dünsten, schmoren, in einer Pfanne, wenn die Lebensmittel Wasser ziehen

mushiki むしき (蒸し器) steamer
Dämpfer
mushiyaki ... 蒸し焼き　steaming
dämpfen
This is a typical preparation for Chinese food items and some Japanese fish dishes.
CLICK here for PHOTOS !



jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

in Dampf kochen


seiromushi, seiro mushi セイロ蒸し steamed in a seiro steamer
a traditional seiro is made of bamboo (take seiro 竹せいろ).
Or you can use a metal pot and have two or more seiro to put on it.
. . . CLICK here for Photos !


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Niru 煮る　simmering
nitsuke　煮付け simmering with soy sauce, sugar and mirin
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Hokke no nitsuke ... and Prime Minister Aso some politics !

aoni あおに【青煮】"simmering while keeping the green color"
mostly with salt and thin soy sauce.

nimono 煮物　simmered/boiled food
Gekochtes
. niuriya, niuri-ya 煮売屋 / 煮売り屋 / にうりや selling simmered, boiled food .
saiya 菜屋
niurizakaya 煮売り酒屋 selling simmered food and sake
ichizen meshiya 一膳飯屋 quick lunch vendor
ochazuke ya お茶漬け屋 selling o-chazuke
- niuribune　煮売船 / 煮売り船


inakani, inaka-ni 田舎煮 cooked food, "rural style"
vegetables boiled with soysauce and sugar, until almost all liquid is gone. Often prepared with taro.
. . . CLICK here for Photos !


. WASHOKU
suppa-ni すっぱ煮 sour simmered food 　


umani, uma-ni うまに　【旨煮／甘煮】 "deliciously simmered"
fish [meat] and vegetables boiled in soy sauce and sugar
. . . CLICK here for Photos !


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Onigiri おにぎり rice balls




Orosu おろす　grating
grating radish, daikon oroshi だいこんおろし (大根卸し)
metal grater, oroshigane　おろしがね　（下ろし金／卸し金), comes in many shapes, some used directly at the table for wasabi etx.
samekawa oroshi-ki 鮫皮　下ろし器　grater for shakeskin

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Otoshibuta おとしぶた (落とし蓋) "dropped down lid", lid resting directly on the food in a pot or pan
to simmer, poach or braise food
The lid has to be a little bit smaller than the opening of the pot or pan.


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Shiokara ... salty and pugnant pickles 塩辛


Shiozuke しおづけ(塩漬（け）) preserved in salt, pickled in salt
preserve fish in salt
Einsalzen, Einlegen in Salz (Fisch, Gemüse, Eier).
Pökeln (Fleisch und Wurstwaren)

quote
Einsalzen ist neben dem Trocknen eine der ältesten Methoden zur Konservierung von Lebensmitteln. Dabei wird durch das Salz die Feuchtigkeit in den Produkten für Mikroorganismen unbrauchbar. Um zuverlässig zu wirken, muss das Salz die Lebensmittel vollständig und gleichmäßig durchdringen. Dem Salz können auch trockene Gewürze zugegeben werden, um den Geschmack zu verbessern ...
Bei einigen Produkten, z.B. Weißkohl oder grünen Bohnen, tritt durch eine genau abgemessene Salzmenge Saft aus. Die darin enthaltenen Mikroorganismen bewirken eine langsame Fermentation, bei der Zucker in Säure verwandelt wird.
Pökeln
Dabei kommt außer dem Salz noch Salpeter zum Einsatz, der die bakterienhemmende Wirkung des Salzes verstärkt.
Pökeln mit Nitritpökelsalz
©　More in the WIKIPEDIA !



Shogayaki ... Ginger Roast Meat 生姜焼き


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Suritsubusu すりつぶす(磨り潰す／擂り潰す) crushing, mashing, grinding
groved grating mortar, suribachi すりばち(擂り鉢／摺り鉢)

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Tare, タレ　all kinds of sauces for dipping
amadare, あまだれ　甘タレ sweet dipping sauce
gomadare, ごまだれ(胡麻垂れ) seseme sauce
misodare みそだれ　味噌タレ　miso sauce
shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !
shoogadare しょうがだれ　ginger sauce
wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish



tataki たたき food chopped with a knife
aji no tataki アジのたたき chopped horse mackerel


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. tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura .


tenpura てんぷら . 天婦羅 . 天麩羅 .
天ぷら Tenpura, Tempura
deep-fried battered food
many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
The recipe for tempura was introduced to Japan by Portuguese Jesuit missionaries particularly active in the city of Nagasaki also founded by the Portuguese, during the sixteenth century (1549).
Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura. Originally, tempura was a popular food eaten at street venders called 'yatai'(屋台) since the Genroku era.
Today, tempura is still a popular side dish at home, and is frequently eaten as a topping at soba stands.
©　More in the WIKIPEDIA !
frittierter Fisch, frittiertes Gemüse

WASHOKU : Tenpura Tempura dishes in our BLOG

basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa

Maple leaves tempura (momiji tenpura)

kinpura きんぷら 【金麩羅】Kinpura
the coating is made with buckwheat flour. Oil from torreya nuts (kaya 榧(かや) is used for frying.
. . . CLICK here for Photos !



tenpuraya　天麩羅屋 vendor of tenpura in Edo
They were the beginning of small stalls selling "fast food" to be eaten while standing, for the fast-living workers of Edo.



source :　homepage3.nifty.com/shokubun

. Food vendors in Edo .

天麩羅の指をぎぼしへ引きなすり
tenpura no yubi o giboshi e hikinasuri

he wipes his fatty tempura fingers
on the giboshi decoration
of the bridge

This senryu tells us about the carefree behaviour of the tempura cooks. Tempura was made with some flavor on the food items, but not served with sauce as it is today. Tempura dipping sauce was introduced much later in the Meiji period.

. senryu, senryū 川柳　Senryu in Edo .


. giboshi 擬宝珠 metai decoration of a railing .


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WASHOKU
Tsukemono 漬物 Pickles
asazuke あさづけ【浅漬け】lightly pickled vegetables



Tsukimi, with an egg as "moon viewing" decoration



tsukudani つくだに (佃煮, つくだ煮) simmering in sweetened soy sauce


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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto


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Yaku 焼く "burning, heating", baking, toasting, broiling, grilling, pan searing
this word is used for many preparations, sometimes using oil.

shichirin しちりん (七輪) small portable stove for grilling with charcoal
. . . CLICK here for Photos !

YAKU ...
Aburi-yaki, Horoku-yaki, Kara-yaki, Kimi-yaki, Miso-yaki, Namban-yaki, O-kariba-yaki, Shio-yaki, Teri-yaki and many more !


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Yamatoni, Yamato-ni 大和煮 simmering meat of wild animals and birds in soy sauce, sugar and ginger
for whale meat, ginger and perilla leaves are cut finely and simmered too.
CLICK here for PHOTOS !
This method evolved in the Meiji period, when meat was eaten more frequently in Japan. A procucer of canned chicken meat, Maeda 前田道方 made it famous.
In 1915 the company Meijiya 明治屋 produced canned beef.
In 1923 Mitsukoshi in Nihonbashi had bargain sales of the canned meat. The Japanese army used this canned meat too.
hogei 捕鯨（ほげい） catching whales became popular and much whale meat was produced for canning, also sheep, horse and deer, even bears and sea lions. But all this meet has a strong animal tast and needs long hours of simmering.
See .. Kujira Ekiben from Tateyama, Chiba.

. Yamato Province in Nara prefecture 　　




Yudoshi, yudooshi ゆどおし(湯通し) blanching in boiling water


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***** WASHOKU : COOKING METHODS
Zubereitung, Zubereitungen von Speisen
Methoden
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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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TEMPLE Festivals Ceremonies

[ . BACK to WORLDKIGO TOP . ]
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Temple and Shrine Festivals and Food

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

This LIST is part of Ceremonies and Festivals of Japan
SAIJIKI


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

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

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


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

. Sanzenin 三千院 Sanzen-In .



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

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

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


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


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

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


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

Clay bells with O-Kame おかめ土鈴




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

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

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

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

Haiku by : Uuu 烏有（ウユウ）


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

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

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



. Saint Shinran 親鸞 .


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Benten, Benzaiten 弁天 / 弁財天 and food

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

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

Godairiki Mochi at Temple Daigoji 五大力餅 Kyoto


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

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

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

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

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


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


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

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


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

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

Juuhachi Gayu 十八粥 Rice Gruel

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


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


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

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


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


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


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


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


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


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


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



Yakimochi Fudoo Son 焼き餅不動尊in Gunma


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


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



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

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

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


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

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


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Things found on the way


my Library

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


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HAIKU



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Related words

***** Ceremonies and Festivals of Japan
SAIJIKI


***** WKD : Regional Dishes / WASHOKU

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Yamanashi

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Yamanashi Prefecture

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


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Yamanashi Specialities 山梨郷土料理



hootoo, Hōtō, hoto ほうとう

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

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

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


Hōtō and Takeda Shingen

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

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

Etymology

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

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

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

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

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


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

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

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

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


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

©　More in the WIKIPEDIA !


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


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

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

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




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

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


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



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



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


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

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


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


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


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


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


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




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


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


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


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


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


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


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


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


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


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


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Worldwide use


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Things found on the way




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


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HAIKU




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

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


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

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


KIGO FOR LATE AUTUMN

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



kigo for late spring

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

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Related words

***** WASHOKU : Regional Japanese Dishes


***** . Folk Toys from Yamanashi .

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