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FOOD-RELATED WORDS
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Japanese - English - Yahoo Dictionaries
Glossary ... Japanisch – Deutsch – English
update December 2010
....................................... AAA
aamondo ... Mandel, almond
abokadoアボカド… Avocado. Avocadobirne
abura ... Fett, Öl.
aburaage, abura-age ... frittierter Tofu. frittierte Tofu-Taschen …deep-fried tofu pouches
aburafu, abura-fu あぶら麩 … frittierter FU (Weizen-Gluten)
aburasoba、abura-soba … “Öl-Nudeln”.
aburazuke kanzume … Büchsen mit Öl, meist Fisch. Tins with oil
aburi ... kurz rösten oder anbraten
aburiyaku ... kurz rösten oder grillen oder anbraten
ae, xyz-ae ... xyz mit Dressing
ahiru no tamago ... Enteneier (ahiru ... Anas platyrhynchos)
ainame ... あいなめ【鮎魚女/鮎並】Ainame. Hexagrammos otakii. fat greenling
aji ... Geschmack
aji 鯵 ..... Rossmakrele #Pferdemakrele #Stachelmakrele. #Makrelenhecht (das ist sanma). Fam. Carangidae. horse mackerel.
. . . maaji, ma-aji 真鯵 Trachurus japonicus, Bastardmakrele, Stöcker. saurel
aji no hiraki ... getrocknete Rossmakrele
. . . akaaji, aka-aji 赤鰺 ... Stachelmakrelen-Art. Decapterus akaadsi or jurroides
ajinomoto … Ajinomoto. .Streuwürze. Würzmittel mit Glutamat.
ajisai-age, ajisai age あじさいあげ ... Gebratene »Hortensie«, with croutons from toasted bread
akagai ... Rote Venusmuschel. Scapharca broughtoni §Anadara broughtoni. ark shell, bloody clam
akai … rot
akaika, aka-ika … Pfeilkalamar. Ommastrephes bartramii
akamai, akagome ... roter Reis, roter Japonica-Reis
... im gegensatz zu . . . sekihan, gekochtem Reis mit roten Azuki-Bohnen
akamatsu ... japanische Rotkiefer. Pinus densiflora
akamugi senretsu … „Farbkräftiger roter Weizen“. Biersorte aus Bieicho, Hokkaido
Akashidako ... Oktopus von Akashi (Kobe)
akategani ... ?“Rotarmige Krabbe“. Chiromantes haematocheir
aka-uni, akauni ... Roter Seeigel. Psudocentrotus depressus
Akita komachi ... „Schönheit von Akita“. Reissorte
aku あく【灰汁】 ... bitterness, harshness, alkalische Lösung aus gekochter Holzasche, Pflanzenlauge, Gerbsäure. lye, limewater
akunuki, aku-nuki ... gründlich wässern, Entlaugen. Entfernen der Bitterkeit .
amadai甘鯛 ... Blauer Ziegelfisch. Lopholatilus chamealeonticeps. horse-head fish; a tilefish
amaebi, ama-ebi, botan-ebi, akaebi ... Botan-Garnele. Pandalus nipponensis. wörtlich : Pfingstrosen-Garnele ?Riesengarnele, ?Eismeergarnele
amago ... Süsswasserfisch あまご【甘子】Oncorhynchus rhodurus
amai ... süß
amakawa „sweet skin“あま‐かわ【甘皮】 … Endocarp, innerste Schicht der Fruchtwand. Bei Bambus und Bohnen-Arten
amanatto ... mit Zucker glasiert, z.B. Bohnen oder Kartoffeln
Ama-no-hashidate ... “Himmelsbrücke”
amanori ... „Süße Nori“. genus Porphyra
amasagi, wakasagi ... Stint. Fisch. kyuuri uo . Smelt
amazake ... süßer Reiswein. (nicht Mirin) mit geringem Alkoholgehalt
amazu ... süßer Essig (mit mirin und Zucker)
ame ... Bonbon
ameni, ame-ni 飴煮 food 「boiled down [candied] in soy sauce and sugar
ame yobare ... gemeinsames Essen von Malz-Sirup §Malzzucker-Sirup
ami アミ ... less then one cm small seafood, mostly ebi. They are boiled sweetly with soy sauce.
amiabura, ami-abura ... Bauchfett vom Schwein, „wie ein Netz“
amimoto ... Netzmeister
amiyaki ... auf dem Rost oder Netz grillen
anago ..... Meeraal-Art. Congriscus megastomus §Astroconger myriaster. blackmouth angler. “Kind der Höhle”. ma-anago, maanago Conger myriaster. In West-Japan “schwarzer Meeraal”, kuro anagoクロアナゴ C. japonicus Bleeker,. conger eel, sea eel.
anago meshi … Meeraal auf Reis. Hiroshima, Miyajima
anchiobi アンチヨビ ... Anchovy, Anchovis. Sardelle, Engraulis japonica (katakuchi iwashi)
anisu ... Anis, aniseed
ankake ...dicke Sauce (aus Pfeilwurzel-Stärke) ev. angedickte Sauce . ? süßsaure Sauce ? Gemuesesauce
... soboro ankake ?soboro-ankake. torisoboro ankake ... angedickte Sauce mit gehacktem Hühnerfleisch
anko, an 餡子 ... süßes Bohnenmus ?Rote Bohnenpaste. ?süße rote Bohnenpaste ??Bohnenpüree. ?DAS An. aus roten Azuki-Bohnen
... siehe auch tsubuan, tsubu-an, grobes süßes Bohnenmus
... koshian, koshi-an, feines süßes Bohnenmus
ankoo ... Seeteufel-Art . Lophiomus setigerus
ankoo nabe ... Seeteufel-Eintopf
annindoofu ... Mandelgelee (chinesischer Nachtisch)
antipasto アンテイパスト ... Antipasto. traditional first course of a formal Italian meal
antore アントレ… entrée, Vorspeise, Zwischengericht
anzen anshin 安全安心 ... food safety and peace of mind
aona 菘菜(あおな) "Grünkraut" ( kind of rapesed アオナ(青菜) in the Manyo-Shu. not a kabura type. suzuna 鈴菜 is another name for this as a kabu turnip.)
aonori ... Aonori. Aonori-Seetang. Aonori-Pulver. grüner Seetang, oft fein geschnitten. Grüne Algen. Enteromorpha linza
aoriika, aori ika ... „Aori-Tintenfisch“. Sepioteuthis lessoniana
aosa … Blaualge石蓴 Ulva pertusa Kjellm.. sea lettuce
aotoogarashi, ao toogarashi … grüner spanischer Pfeffer
aoyagi ... Braune/Glatte Venusmuschel ?Trogmuschel (Art bakagai)
aozakana (ao-sakana) ... lit. "blue fish" "blauer Fisch", Fische mit blauem Rücken
appurupai, appuru pai アップルパイ apple pie
ara あら ... Reste von Fischen ohne Fleisch, meist nur Kopf und Knochen. what is left after the fish has been fileted
ara アラ ... there are three types of fish called ara
arai ... a kind of sashimi. “to wash”
araizu あらいず【洗い酢】 … leftover vinegar after preparing fish or meat with it
arajio, arashio ... grobkörniges Salz
arakezuri … grobe Katsuobushi, grobe Bonitoflocken.
arame … essbare Seegrasart. Eisenia bicyclis.
arare ... Arare, japanische Reiskäcker aus Mochigome-Klebreismehl.
arare ... Kräcker aus Mochigome-Klebreismehl
aru dente アルデンテ ... al dente
asaichi, asa-ichi ... Morgenmarkt
asari ... Japanische Teppichmuschel. §kleine Miesmuscheln. Ruditapes philippinarum. littleneck clam, baby-necked clam
asatsuki … Schnittlauch. Asatsuki-Lauch. Allium schoenoprasum var. foliosum. chives
ashirai あしらい ... to arrange food pleasingly on the plates
ashitaba … Ashitaba-Pflanze. Angelica keiskei
asupara … Spargel. Asparagus
asupikku アスピック ... Aspik, aspic
atsuage, atsu-age … frittierter Tofu in Blockform
atsumejiru集め汁... Suppe mit allerlei Einlagen
awa … Kolbenhirse. Setaria italica.
awabi ... Riesen-Meerohr. ?Abalone. Haliotis giganitea.
awabi noshi … getrocknete Abalonenstreifen. Neujahrsessen
awamori … Hirseschnaps, Okinawa
awasesu … gemischter Reisessig. blended vinegar
ayu ... Ayu. §Süßwasserlachs. Plecoglossus altivelis. family of smelts. sweetfish – ochiayu, ochi-ayu: nach dem Laichen abwärts schwimmender Fisch (art Forelle). Ryūkyū ayu (Plecoglossus altivelis ryukyuensis)
azuki ... Azuki-Bohnen. Rote Bohnen. Vigna angularis
azukigayu ... Reisgrütze mit Azuki-Bohnen
..... BBB
bafununi, bafun uni ... „Pferdeapfel“-Seeigel Hemicentrotus pulcherrimus
baigai ... ?Japanischen Wellhornschnecke . Ostasiatische Meeresschnecke. Babylonia japonica (wrong spelling : Balylonia japonica )
baikingu ...Buffet-Restaurants, bei denen man zum Einheitspreis essen kann, so viel man will
bainiku ばいにく【梅肉】 ... Fruchtfleisch von Salzpflaumen (umeboshi)/ Umeboshi-Paste / (Umeboshi-Fruchtfleisch)/ (Umeboshi-Fleisch) / Fruchtfleisch einer Pflaume; Fruchtfleisch einer Umeboshi; Fruchtfleischpaste einer Umeboshi.
baishi ... „Pflaumenzweige“, Konfekt / Frittiertes Reismehlgebäck in Form eines Pflaumenzweigs . other official new year food :
... Frittiertes Reismehlgebäck in Form eines Pfirsichzweigs (tooshi)
... Frittierter oder gedünsteter Weizenmehlsnack in Form eines Skorpions (kakko)
... Zimt-Weizenmehl/Klebreismehl-Gebäck (keishin)
... Frittierte oder gekochte runde Mehlbällchen (tsuishi)
... Frittierte Klebreismehlkuchen (densei)
... Kräcker aus einer Mischung von Weizen- und Hirsemehl (hichira)
... Kräcker aus einer Mischung von Weizenmehl und geriebenen grünen Sojabohnen in Form eines Säckchens (kankidan)
bakagai ... Trogmuschel. Mactra chinensis
bancha ばんちゃ【番茶】 ... coarse tea. Bancha-Tee. einfacher grüner Tee
banbanji ... Kalter Gurken- und Hühnerfleischsalat
banjan ... Chilisauce, chinesische, für Mabodofu
bannonegi, bannoo negi ... Lauch
banshaku ... abendlicher Reisweintrunk
barako ... Lachsrogen „Kinder im Bauch“.
barazushi ... „Gemischtes Sushi“ aus Okayama. Eine Art chirashizushi.
basashi ... rohes Pferdefleisch – baniku ... Pferdefleisch
batapii, bata pii ... buttered peanuts
bataanattsu sukuasshu ... Butternut-Kürbis. butternut squash バターナッツスクアッシュ. Cucurbita moschat
bataayaki bataa yaki ... in Butter geschwenkt
... Bauchspeck, Frühstücksspeck
benibana ... Färberdistel. Färbersaflor. Carthamus tinctorius
benishooga ... eingelegter roter Ingwer
benizuwaigani ... rote Schneekrabbe. Chionoecetes japonicus
bentoo, obentoo, o-bentoo, Bentō, o-bentō ... Bento. #Bento-Lunchpaket ?Esspaket ?Bento-Paket #Lunchpaket, #Verpflegungspaket . # Mitnahmeessen . packed box lunch,
bibinba ... Koreanisches Reisgericht. Bibimba
biikyuu gurume ... Gourmet der B-Klasse
biiru ... Bier, beer. nama biiru. Fassbier, Bier vom Fass, draft beer, wird auch in Büchsen geliefert. ragaa biiru ist Lagerbier
... biru ... building
bishoku kurabu美食倶楽部 ... „Klub der Feinschmecker“ von Kitaoji Rosanjin
biwa ... Japanische Mispel. Japanische Wollmispel. Eriobotrya japonica. Loquat
boodara ... getrockneter Schellfisch. Stockfisch
bora ... graugestreifte Meeräsche. Mugil cephalus. striped black mullet
botamochi ... Reiskloß, mit süßem Bohnenmus bedeckt
botan ... Päonie, Pfingstrose. Paeonia suffruticosa .
botan nabe, botannabe ... Wildschwein-Eintopf. „Päonien-Eintopf“, Wildschweinfleisch
botanyaki chikuwa ... „Päonien-Chikuwa“
bottoru kiipu ... bottle keep (in your favorite bar or restaurant)
Buddha ... O-Shaka-Sama ... Gautama Buddha, Begründer des Buddhismus in Indien
buna ... Siebold-Buche. Fagus Sieboldii. beech tree
bunka seikatsu 文化生活... cultured living, eating cultured food
bunkazai ... nationaler Kulturschatz ??geistiges Nationalkulturerbe, ?geistiges Nationalkulturgut (important intangible folk culture property)
burandomai ... Markenreis
buri ..... die Seriola §Gelbschwanz, Grosse Basse, (kleiner Fisch ist hamachi in Kansai, inada in West-Japan.. Seriola quinqueradiata. yellowtail. kanburi “Winter-Gelbschwanz”
burikama … Halsteile des Gelbschwanzes
buri no herazushi … Sushi mit Gelbschwanz-Resten. Tosa
burikko … Eiersack des hatahata Sandfisches. Delikatesse in Akita.
burokkorii ... Broccoli. Brassica oleracea var. italica
buroiraa ブロイラー ... broiler . Brathähnchen
bussan sentaa … lokales “Produkte-Zentrum”
buta ... pig, pork . Schwein
butajiru ... Suppe mit Schweinefleisch
butaman, buta-man, buta man ... buns with pork filling, Teigbällchen mit Schweinefleischfüllung
butaniku no chirinabe ... Eintopf mit Schweinefleisch
..... CCC
cha 茶 ocha, o-cha ... Tea, Tee. Im allgemeinen Grüner Tee. ?Grüntee
chaahan ... gebratener Reis, chinesische Art
chaashuu, chashu ... Schweinebraten in Scheiben
chakin shibori, chakinshibori 茶巾絞り ... mit einem Tuch geformte Paste)
chaashuumen ... Nudelsuppe mit Einlage aus gegrilltem Schweinefleisch
chakaiki 茶会記 ... records of the tea ceremony
chanchan yaki ... roasting salmon with vegetables on a hot plate
chankonabe ... Sumo-Ringer-Eintopf ?Eintopf der Sumo-Ringer, ?Sumoringer-Eintopf
chanpon ... Chanpon. Eintopf mit Nudeln, Meeresfrüchten und Gemüse. Champon
charumera チャルメラ portugese charamela. ... flute of a street vendor or yatai
. Sagara tsuchi ningyoo 相良土人形 clay dolls from Sagara .
chasen 茶筌 ... bamboo tea whisk. Teequirl. #Bambusbesen. kleiner Besen aus Bambus
chattizushi, chatti sushi ... Sushi mit Chayote-Kürbis
chawanmushi …gedämpfter Eierstich
cha zen ichimi 茶禅一味 ... tea and meditation are of the same flavour
chazuke, ochazuke ... Schale Reis mit Beilagen und grünem Tee übergossen
chidori sakazuki 千鳥杯, 千鳥の杯 ... plover sake cups, flat cups for just one sip
chiikama ... Chikuwa mit Käsefüllung
chiizu ... Käse
chiizu keeki ... Käsekuchen. チーズケーキ cheese cake
chiizu purin ... Käsepudding. cheese pudding
chiizu tonkatsu ... Cordon bleu
chikin チキン ... chicken. toriniku 鶏肉 ... Hühnerfleisch / ?Hähnchenfleisch / ?Hünchenfleisch
chiku 畜... four-legged animals, forbidden for Buddhists to eat
chikutoo ... Zuckerbambus. Saccharum sinense Roxb, Chinsese sugar cane
chikuwa ... Fischpastetenrollen. Chikuwa
chimaki ちまき【粽】 ... rice dumpling wrapped in bamboo leaves. in Bambusblätter gewickelte Reiskuchen
chinmi ... Delikatesse . Nihon sandai no chinmi . drei größten Spezialitäten
chiporo ... Ainuwort für Lachsrogen
chirashizushi ... Sushi-Reis mit aufgestreuten Beilagen. Sushi-Reis mit Auflagen, in der Schüssel serviert. Barazushi in Okayama
chirimenjako 縮緬雑魚 .... getrocknete Shako; getrocknete kleine Fische.
chirinabe, chiri-nabe ... Fischeintopf
chisa チサ ..... チシャ(萵苣・苣 kind of lettuce. Lactuca sativa. ?Japanese parsley
chitose ... „Tausend Jahre“, Süßigkeit aus Kaga
chitose ame ... süße rot-weiße Lutschstange „für tausend Jahre“
choomiryoo ... Gewürz.
chorogi ... Knollenziest. Chinesische Artischoke. Stachys sieboldii.
chuugen, o-chuugen ... Geschenk zur Jahresmitte
chuuka ryoori ... chinesische Gerichte
chuukamen ... chinesische Nudeln
chuuya imo 中夜芋 … “day and night raro”
..... DDD
dachoo no tamago ... Straußeneier
dagashi ... billiges Konfekt
daidokoro kairyoo 台所改良 ... renovating the kitchen (to adjust to modern times)
daifuku, daifukumochi … Mochi-Reiskuchen mit süßem Bohnenmus gefüllt. Daifuku mochi.
daigakuimo, daigaku imo ... Frittierte Süßkartoffel
daikon ... Rettich. Raphanus sativus ??der Daikon
daikonjiru ... Suppe mit Rettich
daimyoo ... Landesfürst, §Regionalfürst. R (dann auch Daimyo).
daioo ... Rhabarber. Rheum officinale.
daizu ... Sojabohne. Glycine max. soybean, soya bean “grosse Bohne” (330)
dama, tama ... eine Portion, z. B. Udonうどん玉
dango 団子 ... Reismehlklößchen ?Reismehl-Bällchen. Kloß. ?Klößchen, ?Bällchen, ? Dango-Nudelklößchen
??Reisbällchen, ?Knödel. Aus besonderem Reismehl oder anderen Mehlsorten. Auch bei Fischbällchen oder Fleischbällchen (niku dango). dumpling
(Im Unterschied zum Onigiri, Reisball, ist DANGO ein Reismehlklößchen ?Reismehl-Bällchen.)
dangojiru, dagojiru だご汁 ... soup with dumplings, they look like Gnocchi. from Oita. Klößchen-Suppe
dangoko だんご粉 ... Dango-Mehlmischung
dashi ... Dashi-Brühe. Dashi-Pulver. ?klare Brühe, einfache Dashi, Kombu-Dashi.
dashimaki tamago ... Dashimaki. Mit Dashi zubereitetes Omelett
datemaki ... gerolltes süßes Omelett mit Fischpaste
demae ... Auslieferung von Essen. ?Lieferservice für Essen
demi gurasu soosu デミグラス・ソース ... Demiglace-Soße (falsch : domigurasu soosu ドミグラスソース)
denbu ... zerfaserter Weißfisch
dengaku ... mit Miso-Paste bestrichene und gegrillte Speisen
densei, tensei ... „Nabelkuchen“, Konfekt für Neujahr.
dobujiru ... Suppe aus Seeteufel-Teilen
doburoku ... trüber Reiswein
don ... Schale Reis mit xzy.
dojoo ... Schmerle. Misgurnus anguillicaudatus. loach
dojoonabe ... Schmerleneintopf
donabe ... irdener Kochtopf
donburi ... Donburi. ,Tiefe Schale mit gekochtem Reis und Beilagen. bowl of rice. - tiefe Schale Reis mit einem Kotelett (katsudon)
donburi yokochoo ... „Gasse der Reisschalen“. Hakodate
donerukebabu "ドネルケバブ" ... Döner, Dönerkebab
donguri ... Eichel. Vom Baum Quercus acutissima
donpikoどんぴこ... Herz des Lachses
doonatsu ... Donut
dorayaki ... Castilla, gefüllt mit süßem Bohnenmus
doria ... eine Art Reisgratin
doresshingu ... Dressing für Salate. sarada doresshingu
doria ... Reiseintopf mit Fisch oder Hühnerfleisch
dotenabe ... „Damm-Eintopf“ . Dotenabe-Eintopf, mit einem Rand aus Sendai-Miso
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GLOSSARY JJJ - KKKK
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.......... JJJ
jagaimo, jaga-imo ... Kartoffel (Danshaku und May Queen) Solanum tuberosum
jajamen ... Jajamen. Nudelgericht aus Morioka.
janjanyaki ... Braten von Lachs auf der heißen Eiesnplatte
jibachiyaki ... gegrillte Larven der Erdwespe
jibuni冶部煮... Jibuni. Wildente mit Gemüse gekocht, aus Kanazawa
jidai ... xzy-Zeit !
jidori ... lokale Hühnerarten
jigoku mushi ... „Dämpfen in der Hölle“. Für Hühner und andere Zutaten aus Oita
jigokumushi gama ...Dampfgarer
jingisukaan nabe, Genghis Khan nabe, ... Dschingis Khan-Grillgericht, Eintopf mit Hammelfleisch
jizaikagi ... Kesselhaken
Joomon jidai ... Jomon-Zeit. ?Jungsteinzeit
... joomon 縄文 Schnurmuster; Strohschnurmuster #Schnurabdruckdekor
jooyanabe ... „Eintopf für jeden Abend“ "hodgepodge for each evening"
joshinko ... Mehl aus Uruchi-Reis 上新粉
junmaishu ... Reiner Reiswein, ohne Zusatz von Alkohol oder Zucker
junmaisu ... Reiner Reisessig, pure rice vinegar
jure ジュレ ... jelly . from the French: gelee
................................................ KKKK
..... KAKAKA
kaa カー ... spice from south-east asia. sold raw, dry or frozen.
kabayaki かばやき【蒲焼き】 ... grilled or broiled eel. gebratener Aal
kabocha ... Kürbis. Gartenkürbis. Cucurbita moschata
kabocha taikai ... „Fest der großen Kürbise“ auf Shoodoshima
kabosu ... Kabosu-Zitrusfrucht. Citrus sphaerocarpa.
kabu ... Mairübchen §Rüben, scheint das gleiche wie kabura zu sein.
kabura ... Rübe, Brassica campestris var. rapa
kaburazushi ... Fermentierte Rüben und Gelbschwanz
kaerichirimen, kaeri-chirimen かえりちりめん ... kind of small, dried fish (shirasu boshi)
kaeshi, okaeshi … Gegengeschenk
kagamimochi … „Neujahrs-Mochi“. rundes Mochi. „Spiegel-Mochi“. kazarimochi ... Dekorations-Mochi. Neujahrsdekoration.
kagen jooyu, kagenzu 加減醤油 加減酢 ... tpye of mixes soy sauce / vinegar. can be mixed with ricewine or dashi.
kaibashira かいばしら【貝柱】 ... adductor muscle in a shellfish. Muschelband (der Jakobsmuschel). sold dry or in cans.
kaienupeppe カイエヌペッパ ... cayenne pepper
kaiseki ryoori ... Kleine Mahlzeit vor der Teezeremonie懐石
kaiseki ryoori ... Kaiseki-Cuisine. Festliche Mahlzeit. 会席料理
kaisendonburi, kaisen donburi ... Schale Reis mit gemischten Meeresfrüchten 海鮮どんぶり
kaishiki かいしき ... white paper to place food on. in olden times, sasa leaves were used.
kaisho 会所 ... place to come for eating a formal kaiseki meal (example: Golden Pavillion)
kaisoo ... Seegras. 海草 seaweed
kaitoo 解凍 ... thaw, defrost. auftauen
kaitooge ... Eier des Kraken海藤花(かいとうげ)
kaiware daikon ... Rettichsprossen (vom weißen Rettich), see kaiwari.
kaiwarena ... Samensprossen
kaiwari 貝割り ... tool to open shells
kaiwarina 貝割り菜 (kaiwarena) ... frisch gesprossenes Gemüse, radish or beans. also kaiware.
kaiyaki … Muscheln in der Schale gegrillt
kajika ... Kaulkopf (Spinnenfisch). Cottus kazika
kajikibashi ... Essstäbchen für Wildfleisch
kaki, magaki ... Fam. Pazifische Felsenaustern (Meresfrüchte). Fam. Crassostrea – gemeine Pazifische Felsenauster : magaki, Crassostrea gigas ist Pacific cupped oyster, pacific giant oyster (Pazifische Riesen-Felsenauster, iwagaki,Crassostrea nippona. Oysters)
kaki, kaki no ki ... Persimone (Früchte), Sharonfrucht. Diospyros kaki. Persimmon, Sharon Fruit (bitter kaki variety prepared for eating)
kakiage, kaki age ... Kakiage. geschnitzeltes Tenpura mit geschnittenen Muscheln, Krabben und Gemüse.
kakigoori ... Raspeleis §Geraspeltes Eis. ?Kratzeis
kaki no dotenabe ... Austern-Dotenabe-Eintopf
kaki no tane ... Arare in der Form von Persimonen-Samen
kakitamajiru かきたまじる / 掻き卵汁 ... soup with beaten egg
kakko ... „Skorpion-Snack“. Konfekt aus China. 餲餬
kakuni 角煮 ... das Kakuni, in Würfel geschnittenes x. diced pork.
kakushiaji かくしあじ【隠し味】 ... Geschmacksverfeinerung
kakuterusoosu カクテルソース ... cocktail sauce
kama ... Breitblättriger Rohrkolben. Typha latifolia.
kamaboko ... Fischpastete. (Fischkuchen)
kamameshi ... Reis und Beilagen im gleichen Topf gekocht
kamasu 梭魚 (かます) ... Roter Barrakuda §Edelhecht . Sphyraena pinguis . yamato kamasu : Sphyraena japonica … red barracuda
kaminariika, kaminari ika ... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas. kobu-ika
kanagushi 金ぐし ... metal skewer
kanappe カナッペ ... cannape. Kanapee, Cocktailhappen
kanbaikoo 寒梅粉 ... mochigome-Klebreismehl, in der Zeit gemacht, wenn die „Pflaumen im Kalten“ blühen. kanbai
kanbiiru ... Bier in Dosen, Büchsenbier
kanbutsu ... getrocknete Lebensmittel
kancha ... „Tee aus der kalten Jahreszeit“, Tokushima
kaneroni カネロニ ... cannelloni
kani ... Krebs. ?Krabbe. Fam. Brachyura ... siehe Untergruppen mit Eigennamen
kanikama / kanifuumi kamaboko かに風味かまぼこ... Kamaboko aus Krabbenfleisch
kanikurokke ... Krabben-Kroketten
kanimiso ... Paste aus Krabbeneingeweiden
kanitama ... Omlett mit Krabbenfleisch, chinesische Art
kanizoosui ... Angedickte Reissuppe mit Krabbenfleisch. rice porridge
kankidan, danki ... „Freuden-Kräcker“. Neujahrskonfekt.
kankoro ... Mehl aus Süßkartoffeln. Shoodoshima
kankoro soba ... Kankoro-Nudeln.
kanpachi ... Gelbschwanzstachelmakrele §Bastard-Makrele (Ersatz: Meeräsche oder Knurrhahn) Seriola dumerili. greater amberjack
kanpo ... chinesische Medizin
kanpyoo ... getrocknete Kürbisstreifen. von Lagenaria siceraria var. hispida
kanraku ... Käse. 乾酪
kanroni ... in angesüßter Soyasauce gekochtes
kansaba 寒サバ ... „Makrele im Kalten“
kansui ... alkalische Lösung, für die Ramen-Nudelherstellung
kantamago ... im Winter gelegte Hühnereier
kanten ... Agar-Agar. aus Tengusa. Gelidium amansii
kanzoo甘草 ... Süßholz, Lakrize. Glycyrrhiza uralensis und G.glabra
kanzoo萱草 ... Taglilie. Hemerocallis fulva
kaoyaapin カオヤーピン / 烤鴨餅... chinese food, kind of crepe, to wrap pecking duck and others.
kappamaki ... „Gurken-Rolle für einen Wasserkobold“ Sushiart
kappoo 割烹(かっぽう) ... "Geschnittenes und Gekochtes" . Lebensmittel zubereiten. kappyo ryoori Traditionelles Japanisches Essen.
kara-age, karaage ... ohne marinieren Frittiertes, nur in katakuriko oder Mehl gewendet . Tatsuta.age, tatsutaage mariniert in Sojasauce und Mirin, dann nur katakuriko.
karashi ... Japanischer Senf. scharf
karashi mentaiko ... Alaska-Seelachsrogen, scharf
karashina ... Senfkraut. Brassica juncea
karasumi ... getrockneter Rogen der Meeräsche
karayaki ... Meeresfrüchte in der Schale gegrillt
karee ... der Curry (als Gewürz), das Curry (als Gericht)
karee pan ... Curry in Brotteig
karei ... Kliesche. Limanda limanda §Seriola dumerili. dab
karei鰈 ... Flunder. Platichtichthys flesus. flounder
karei, magarei ... §Seezunge (Scholle, Plattfisch). Pleuronectes herzensteini
karifurawaa ... Blumenkohl. Brassica oleracea var. botrytis.
karubi … Koreanische Speise. Rinderrippen in Sauce mariniert für yakiniku. Calbie, galbi in Korean.
kasago笠子... Skorpionsfisch-Art. Sebastiscus marmoratus. false kelpfish. sebastinae sind Stachelköpfe
kasairui かさいるい【花菜類】 ... fruits and vegetables. Früchte und Gemüse
kashi no mi ... Eichel. Von der Eiche Quercus glauca.
kashoo 花椒 ... kind of chinese mountain pepper
kashooen 花椒塩 ... salt with Chinese mountain pepper
kashuunatsu カシューナツ / カシューナッツ ... cashew nuts
kasu かす【滓/糟/粕】 ... lees, dregs grounds. Treber, Bodensatz, Rückstand
kasujiru 粕汁 ... soup with sake lees
kassuree カッスレー ... cassoulet
kasuzuke 粕漬け ... pickled with sake lees
kasutaado ... Vanillepudding, Vanillesauce. custard
kasutera ... Castella. Castilian cake. Biskuitkuchen. Spanischer Kastenkuchen. Kastella.
katakuchi iwashi ... Anchovis. Sardelle. Anchovy. Engraulis japonica
katakuriko かたくりこ【片栗粉】 ..... Hundsveilchen-Stärke . #Stärkemehl (aus Hundsveilchen) Erythronium japonicum
kataniku, kataroosu 肩肉 ... Fleisch von der Schulter
katei ryoori ... Hausmannskost
katorari カトラー ... cutlery. Besteck
katoruepisu, katoru episu カトルエピス ... quatre epice, quatre espices. mixed spices
katsu ... Kotelette ?Schnitzel ?Schweineschnitzel / auch "fight to win"
katsuretsu カツレツ ... cutlet. Kotelette
katsudon ... Reis mit Schnitzel
katsukaree, Katsu karē ... Schnitzel mit Currysauce ?Kotelette mit Currysauce
katsuo ... Bonito-Thunfisch. . Echter Bonito ??Bonito / Blaufisch (Thunfischart) . Katsuwonus pelamis. skipjack tuna
katsuobushi ... Katsuobushi.
There are two different things
the hard pieces Katsuobushi ?Katsuobushi-Stücke and
the small light flakes, Katsuobushi-Flocken ? Katsuobushi-Späne 鰹節 (kezurikatsuo ?Bonitospäne ?Bonitoflocken) .
katsuo no tataki ... Bonito-Sushi ?Katsuo-Sushi mit gehackten Frühlingszwiebeln und Knoblauch (scharf angebratener Bonito)
katteeji chiizu カッテージチーズ ... cottage cheese. Hüttenkäse, körniger Schichtkäse
kawaebi, kawa-ebi ... Flußgarnele. Macrobrachium nipponense
kawahagi ... Segelfeilenfisch §Feilenfisch Stephanolepis cirrhifer. thread-sail filefish
kawakani, sawagani ... Flußkrabbe, Flusskrabbe. Geothelphusa dehaani. Japanische Süßwasserkrabbe
kayaki ... weiße Nanbu-Waffeln für die Suppe. nanbu senbei
kayu, o-kayu, okayu ... Reissuppe. Reisgrütze (nicht Reisbrei). shirakayu白粥 . weisse Reissuppe
kazunoko, kazu no ko かずのこ【数の子】 ... herring roe. Heringsrogen. „Unzählbare Kinder“.
.......... KEKEKE
kegani ... Haarkrabbe. Kegani-Krabbe. Haarkrabben (haarige Krabbe). Erimacrus isenbeckii. hairy crab. 大栗蟹 ookurigani, Esskastanienkrabbe
keishin ... Zimtgebäck.
keihan鶏飯(けいはん)... Reis mit Hühnchen
kenboo ... good mother. ryoosai kenboo 良妻賢母 good wife and wise mother
kengyo 献魚 ... Fisch als Opfergabe
kenzakiika, kenzaki ika, kensaki ika ... Schwertspitzen-Kalmar. § Schwertspitzen-Tintenfisch. Loligo edulis
keshoojio ... „Salz-Makeup“ für Grillfische, auf Schwanz und Flossen.
.......... KIKIKI
kibi ... Hirse. Panicum miliaceum.
kibidango, kibi dango … Hirsekloß, Hirseklößchen, Hirsebällchen黍団子 millet dumplings ... mit mochikibi. Mischung aus ca. 60% Mochigome und 40% Hirse
kibimochi ... Mochi aus Hirsemehl.
kibinago黍女子、黍魚子、吉備女子、吉備奈仔... „Blaue Sprotte“. Spratelloides gracilis. Silver-stripe round herring, Slender sprat
kichiji ... Fisch. Sebastolobus macrochir. Art „kasago“.
kihada黄肌、木肌... Gelbflossen-Thunfisch. §Gelbflossen-Thun.. Thunnus albacares. yellowfin tuna
kiji ... Fasan Phasianus colchicus tohkaidi
kijooyu udon ... udon mit Sojasauce生醤油(きじょうゆ)
kikurage ... „Quallen der Bäume“. Holunderschwamm. Auricularia auricula
kikuza きくざ【菊座】 ... "Chrysanthemensitz", japanische Kürbisart. Kikuza Squash. Cucurbita moschata
kimchi ... Kimchi, kimchee, Korean kimchee
kimi ... Eigelb
kimiyaki ... Braten mit einem Eigelb. auch oogonyaki, Gold-Gebratenes.
kin 禽 ... two-legged animals, birds to be eaten
kinako きなこ【黄な粉】 ... soybean flour. Sojabohnenmehl. „Gelbes Mehl“. gedörrtes Sojabohnenmehl
kinkatoo ... „Goldener Blumen-Zucker“, Süßigkeit aus Kanazawa
kinmedai金目鯛... Kinmedai. Centroberyx druzhinini 金目鯛 §Südlicher Kaiserbarsch. §Beryx splendens. - Golden Eye snapper. alfonsino
kinjisoo ... 金時草 … Kinjiso. Blattgemüse aus Kanazawa. Gynura bicolor
kinpira ... Schwarzwurzel gekocht in Sojasauce und Sesamöl
kinoko, ki no ko ... Pilze (allgemeine Bezeichnung)
kinomi, ki no mi ... Nüsse
kintoki mame ... Kintoki-Bohnen. Phaseolus vulgaris. large adzuki beans
kinton ... Kinton-Brei. Aus Süßkartoffeln oder Esskastanien oder Bohnen.
kinugoshidoofu ... Seiden-Tofu #Seidentofu. Durch ein Seidensieb passierter Tofu
kinusaya ... Zuckererbse, Zuckererbsenschote. Fam. Leguminosae
kirimugi ... „geschnittener Weizen“, Name für Nudeln in der Kamakurazeit
kiritanpo ... Gerösteter Reis am Stab . das Kiritampo, ?gegrillter Kiritanpo-Reis, Reisrolle (?Kiritanpo $Fischrolle)
kiru 切る ... cutting food. xxxkiri, xxxgiri ... see extra entry.
kisago ... Strandschnecke. Umbonium costatum
kisaminegi ... fein geschnittener Lauch
kinshi tamago ... „Goldfaden-Ei“. Dünnes Omelett, in feine Streifen geschnitten
kishimen ... Bandnudeln aus Nagoya. Weizennudeln
kisu ... Japanischer Sillago. §Sillago (Sillago japonica §Sillaginidae, Weißlinge) . japanese whiting
kitamaebune ... Schiff der nördlichen Handelsrute
kitsune ... Fuchs. Inari ist die Fuchsgottheit.
kitsune udon, kitsune soba ... mit Abura-Age, der Lieblingsspeise des Fuchses: Udon-Nudelsuppe mit einem Fuchs“ „Buchweizen-Nudelsuppe mit einem Fuchs“
.......... KOKOKO
kobumaki, konbumaki ... Kombu-Rollen
kochi, magochi鯒 ... Indischer Plattkopf §Plattkopf (Fisch) Platycephalus indicus $Platycephalus sp. Bartail flathat
kochi ... Entenschnabel-Plattkopf. Bembrops anatirostris. duckbill flathat
kochi … Indischer Plattkopf, Platycephalus indicus, bartail flathat
kogomi ... Straußenfarn. Matteuccia struthiopteris. oistrich fern
kohada/ shinko ... Gefleckter Pazifikhering §Alse/Maifisch. Konosirus punctatus. dotted gizzard shad
Kojiki ... älteste Geschichtschronik, 8. Jhd.
kokemomo ... Preiselbeere
kokemushi 苔蒸し… moss simmering
kokuminshoku 国民食 ... national dish
kokumotsu ... Getreide
kokusan 国産 ... domesitcally produced food, Japanese food source
komatsuna ..... Senfspinat #Das Komatsuna (Brassica rapa var. perviridis) spinach mustard
kome ... Reis auf dem Feld. Oryza sativa var. japonica, short-grain rice
komesu, yonezu … Reisessig
komochi ... „mit Kindern“ weibliche Fische
komodoofu, komo toofu コモドウフ tofu wrapped in a straw coever
komugi ... Weizen. Triticum aestivum. komugiko ... wheat flour
konbini コンビニ ... Konbini. ?Kombini / convenience store, Selbstbedienungsladen. Conbini
konbu ... Kombu (DAS Kombu). ?Kombu-Seetang ?Konbu. ?Riementang. ?Braunalge.. Laminaria japonica. Laminaria saccharina. Royal or Sweet Kombu. Sea spaghetti (Himanthalia elongata).
konbumaki ... Kombu-Rollen ?Konbu-Rollen
kondate 献立 ... menu, Menü. Zusammenstellung der Speisen für eine Mahlzeit
konebachi ... Knetschale. Für Soba und Udon
konnyakuimo, konnyaku imo ... Konjak. Konjakknolle ?Konnyaku-Knolle. #Konjakwurzel . Amorphophallus konjac. Wunderwurzel Glucomannan. auch Teufelszunge oder Tränenbaum
konnyaku ... Konjak. #?Konnyaku #Konjac – ito-konnyaku ... Faden-Konjak #Faden-Konnyaku. gelatineartige Masse aus Aronstabknollen. Amorphophallus konjac. nama-imo konnyaku, roher Konjak (direkt aus Knollen zubereitet)
konnyaku ko .. 蒟蒻粉.. Konjakmehl. #Konjacmehl. Konjak-Extrakt. Ein Verdickungsmittel
... ita-konnyaku ... Konjak im Block
... shirataki ... Konjak-Glasnudeln
... konnyakudama ... Konjak-Knolle
konomiyaki ... siehe Okonomiyaki
konowata ... gesalzene Eingeweide der Seegurke
konpeitoo ... sugar candy. Konfekt. 金平糖; 金米糖. vom portugiesischen confeito. also aruheitoo 有平糖
konsome karyuu ... Brühe-Granulat §granulierte Brühe
konton ... Teigtaschen mit Fleischbällchen und Gemüse
koogen yasai ... Gemüse der Hochebenen
kooika, koo ika ... Tintenfisch. Sepia esculenta甲烏賊
kooji ... Hefe. Kooji-Pilzkultur. Reis-Kooji, kome kooji, Aspergillus oryzae 米麹. - mugi-kooji Weizen-Kooji. mamekooji, Bohnen-Kooji-Pilzkultur (Aspergillus hatcho)
koon コーン... Mais / Babymaiskolben. (tomorokoshi, corn)
.............................................................................
koonfureeku ... Cornflakes
Autumn sunrise---
the smell of
cornflakes
Fred Masarani
Autumn 2012
.............................................................................
koo no mono 香の物 ... pickles
Koorai ninjin 高麗人参... Koreanischer Ginseng. Panax ginseng
koppepan ... süßes Hefebrötchen
korokke ... Krokette
koshiabura, koshi-abura ... „Koshi-Abura-Sprossen“. Acanthopanax sciadophylloides (Fam. der Aralien)
kowa, okowa, kowameshi ... Mochi-Klebreis mit roten Bohnen
kowaii, kowameshi 強飯 ... hard boiled rice from uruchimai
Kooyadoofu ... Koya-Tofu. getrockneter Tofu vom Bergkloster Koyasan. (166)
.......... KUKUKU
kuchi ... anderer Name für „ishimochi“ ... Adlerfisch. Argyrosomus argentatus.
kuchikiri, kuchi kiri 口切り ... opening the lid of a new tea container
kuchinashi ... Gardenie. Gardenia jasminoides
kuchioto, kuchi oto 口音 ... noises of the mouth when eating
kudamono … Frucht, Obst.
kuitsumi … “Essen gemeinsam herauspicken” zum Neujahrsfest
kujira ... Walfisch
kujira nabe ... Walfleisch-Eintopf
kukkii ... Keks, Gebäck, Plätzchen
kuko no mi ... Frucht vom chinesischen Bocksdorn, Lycium chinense. chinese wolfberry
kuma ... Bär. Fam. Ursidae
kuma nabe, kumanabe ... Bären-Eintopf
kumogani ... „Spinnenkrabbe“. ?Schneekrabbe? Chionoecetes opilio
kuppa ... Koreanische Reissuppe
kuri ... Esskastanie. Castanea crenata.
kuriaji kabocha ... Hokkaidokürbis. Cucurbita maxima convar. akai kabocha roter Hokkaidokürbis aus Kaga (als Ersatz für Nanking-Kürbis)
kurigani ... „Eßkastanien-Krabbe“. Telmessus cheiragonus
kurigohan ... Reis mit Esskastanien
kurikinton 栗金団 ... Mus aus Esskastanien ?Püree aus Esskastanien
kurimeshi ... Reis mit Esskastanien
kuri shiroppu 栗シロップ ... Kastaniensirup
kuritaruto ... Törtchen mit Esskastanienpaste
kuroawabi ... Schwarze Abalone. Haliotis discus
kurodai ... dunkle Meerbrasse. Acanthopagrus schlegeli
kurogoma ... schwarzer Sesam. Sesamum indicum nigrum
kurokawa ... Schwarzer Kürbis . kind of pumpkin
kuromaguro, kuro maguro ... nördlicher Blauflossen-Thunfisch. §nördlicher Blauflossen-Thun („Schwarzer Thunfisch“). Thunnus thynnus. northern bluefin tuna (§Thunnus orientalis)
kuromame ... schwarze Sojabohnen. Fam. Glycine max
kuromamecha ... Tee aus schwarzen Bohnen, Tottori
kuromejio … Salz vermischt mit Kurome-Seetang
kuromugi ... „schwarzer Weizen“, Name für Buchweizennudeln inder Heian-Zeit
Kuroshio 黒潮 ... Kuroshio-Strömung ?Kuroshio-Strom. Nordäquatorialstrom. lit. Strömung
kurosu ... “Schwarzer Reisssig” aus braunem Reis.
kuroyaki 黒焼き ... black grilled, dark baked (refers to animal meat in the Edo period)
kurozatoo ... brauner Zucker, Rohrzucker
kurozukuri … „schwarze Zubereitung“, in eigener Tinte und mit Salz gewürzter Tintenfisch
kuruma ebi, kuruma-ebi ... Geißelgarnele. Penaeus japonicus
kurumi ... Walnuss
kurimi-miso ... Walnuss-Miso ?Walnussmiso ?Walnusspaste
kusaya … “Stinker”
kushi ... Spieß. skewer
kushi-age ... auf Spießen in heißem Fett ausgebackene Speisen
kushi-dango, kushidango ... Klößchen am Spieß. see DANGO #Reisbällchen
kushigaki ... auf Spießen getrocknete Persimonen
kushikatsu ... frittiertes Schweinefleisch am Spieß
kushiyaki ... am Spieß gebratenes, meist gegrillt
kuwai ... Pfeilkraut, #Blattgemüse. Sagittaria trifolia. arrowhead bulb
kuzu くず【葛】 ... kudzu [Japanese arrowroot]. Pfeilwurzel, Knabenkraut, DAS Kuzu. Pueraria thunbergiana, P. lobata. ( マランタ Maranta rundinacea seems to be a different plant in the tropics)
kuzuko 葛粉(くずこ ) kudzu starch, made from the root. Pfeilwurzel-Stärke. #Kuzu-Stärke # Pfeilwurzelmehl, Knabenkrautmehl
kuzuan 葛餡 ... An-Masse auf Pfeilwurzel-Basis
kuzukake 葛掛け ... Gericht mit Pfeilwurzel-Sauce
kuzukiri 葛切り ... Nudeln aus Pfeilwurzel-Stärke
kuzumochi 葛餅 ... Küchlein aus Pfeilwurzel-Stärke
kuzuzakura 葛桜 ... mit rotem Bohnenmus gefülltes, mit einem Kirschblatt bedecktes Manju).
kuzuyu 葛湯 ... Pfeilwurzelmehlsuppe
kuzu ukon, kuzuukon クズウコン (葛鬱金) Pfeilwurz. Maranta arundinacea.
kyabetsu ... Kohl, Weißkohl. Fam. Brassica oleracea var. capitata … me-kyabetsu芽キャベツ, Rosenkohl, Brassia oleracea var. gemmifera. aka-kyabetsu … Rotkohl
..... とんがりキャベツ Spitzkohl, Pointed Cabbage
kyaraben … “Bentoo mit Characterfiguren”
kyooyasai … Gemüse aus Kyoto. Kyoto-vegetables. kyoosai, kyosai
kyuuri ... Gurke. Cucumis sativus. The Japanese cucumber is about 18 – 20 cm long, 2 mm in diameter and weighs about 180 – 200 grams. It is much smaller than a german Salatgurke. Landgurke.
kyuushoku ... Schulessen.Schulspeisung. school lunch
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.......... JJJ
jagaimo, jaga-imo ... Kartoffel (Danshaku und May Queen) Solanum tuberosum
jajamen ... Jajamen. Nudelgericht aus Morioka.
janjanyaki ... Braten von Lachs auf der heißen Eiesnplatte
jibachiyaki ... gegrillte Larven der Erdwespe
jibuni冶部煮... Jibuni. Wildente mit Gemüse gekocht, aus Kanazawa
jidai ... xzy-Zeit !
jidori ... lokale Hühnerarten
jigoku mushi ... „Dämpfen in der Hölle“. Für Hühner und andere Zutaten aus Oita
jigokumushi gama ...Dampfgarer
jingisukaan nabe, Genghis Khan nabe, ... Dschingis Khan-Grillgericht, Eintopf mit Hammelfleisch
jizaikagi ... Kesselhaken
Joomon jidai ... Jomon-Zeit. ?Jungsteinzeit
... joomon 縄文 Schnurmuster; Strohschnurmuster #Schnurabdruckdekor
jooyanabe ... „Eintopf für jeden Abend“ "hodgepodge for each evening"
joshinko ... Mehl aus Uruchi-Reis 上新粉
junmaishu ... Reiner Reiswein, ohne Zusatz von Alkohol oder Zucker
junmaisu ... Reiner Reisessig, pure rice vinegar
jure ジュレ ... jelly . from the French: gelee
................................................ KKKK
..... KAKAKA
kaa カー ... spice from south-east asia. sold raw, dry or frozen.
kabayaki かばやき【蒲焼き】 ... grilled or broiled eel. gebratener Aal
kabocha ... Kürbis. Gartenkürbis. Cucurbita moschata
kabocha taikai ... „Fest der großen Kürbise“ auf Shoodoshima
kabosu ... Kabosu-Zitrusfrucht. Citrus sphaerocarpa.
kabu ... Mairübchen §Rüben, scheint das gleiche wie kabura zu sein.
kabura ... Rübe, Brassica campestris var. rapa
kaburazushi ... Fermentierte Rüben und Gelbschwanz
kaerichirimen, kaeri-chirimen かえりちりめん ... kind of small, dried fish (shirasu boshi)
kaeshi, okaeshi … Gegengeschenk
kagamimochi … „Neujahrs-Mochi“. rundes Mochi. „Spiegel-Mochi“. kazarimochi ... Dekorations-Mochi. Neujahrsdekoration.
kagen jooyu, kagenzu 加減醤油 加減酢 ... tpye of mixes soy sauce / vinegar. can be mixed with ricewine or dashi.
kaibashira かいばしら【貝柱】 ... adductor muscle in a shellfish. Muschelband (der Jakobsmuschel). sold dry or in cans.
kaienupeppe カイエヌペッパ ... cayenne pepper
kaiseki ryoori ... Kleine Mahlzeit vor der Teezeremonie懐石
kaiseki ryoori ... Kaiseki-Cuisine. Festliche Mahlzeit. 会席料理
kaisendonburi, kaisen donburi ... Schale Reis mit gemischten Meeresfrüchten 海鮮どんぶり
kaishiki かいしき ... white paper to place food on. in olden times, sasa leaves were used.
kaisho 会所 ... place to come for eating a formal kaiseki meal (example: Golden Pavillion)
kaisoo ... Seegras. 海草 seaweed
kaitoo 解凍 ... thaw, defrost. auftauen
kaitooge ... Eier des Kraken海藤花(かいとうげ)
kaiware daikon ... Rettichsprossen (vom weißen Rettich), see kaiwari.
kaiwarena ... Samensprossen
kaiwari 貝割り ... tool to open shells
kaiwarina 貝割り菜 (kaiwarena) ... frisch gesprossenes Gemüse, radish or beans. also kaiware.
kaiyaki … Muscheln in der Schale gegrillt
kajika ... Kaulkopf (Spinnenfisch). Cottus kazika
kajikibashi ... Essstäbchen für Wildfleisch
kaki, magaki ... Fam. Pazifische Felsenaustern (Meresfrüchte). Fam. Crassostrea – gemeine Pazifische Felsenauster : magaki, Crassostrea gigas ist Pacific cupped oyster, pacific giant oyster (Pazifische Riesen-Felsenauster, iwagaki,Crassostrea nippona. Oysters)
kaki, kaki no ki ... Persimone (Früchte), Sharonfrucht. Diospyros kaki. Persimmon, Sharon Fruit (bitter kaki variety prepared for eating)
kakiage, kaki age ... Kakiage. geschnitzeltes Tenpura mit geschnittenen Muscheln, Krabben und Gemüse.
kakigoori ... Raspeleis §Geraspeltes Eis. ?Kratzeis
kaki no dotenabe ... Austern-Dotenabe-Eintopf
kaki no tane ... Arare in der Form von Persimonen-Samen
kakitamajiru かきたまじる / 掻き卵汁 ... soup with beaten egg
kakko ... „Skorpion-Snack“. Konfekt aus China. 餲餬
kakuni 角煮 ... das Kakuni, in Würfel geschnittenes x. diced pork.
kakushiaji かくしあじ【隠し味】 ... Geschmacksverfeinerung
kakuterusoosu カクテルソース ... cocktail sauce
kama ... Breitblättriger Rohrkolben. Typha latifolia.
kamaboko ... Fischpastete. (Fischkuchen)
kamameshi ... Reis und Beilagen im gleichen Topf gekocht
kamasu 梭魚 (かます) ... Roter Barrakuda §Edelhecht . Sphyraena pinguis . yamato kamasu : Sphyraena japonica … red barracuda
kaminariika, kaminari ika ... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas. kobu-ika
kanagushi 金ぐし ... metal skewer
kanappe カナッペ ... cannape. Kanapee, Cocktailhappen
kanbaikoo 寒梅粉 ... mochigome-Klebreismehl, in der Zeit gemacht, wenn die „Pflaumen im Kalten“ blühen. kanbai
kanbiiru ... Bier in Dosen, Büchsenbier
kanbutsu ... getrocknete Lebensmittel
kancha ... „Tee aus der kalten Jahreszeit“, Tokushima
kaneroni カネロニ ... cannelloni
kani ... Krebs. ?Krabbe. Fam. Brachyura ... siehe Untergruppen mit Eigennamen
kanikama / kanifuumi kamaboko かに風味かまぼこ... Kamaboko aus Krabbenfleisch
kanikurokke ... Krabben-Kroketten
kanimiso ... Paste aus Krabbeneingeweiden
kanitama ... Omlett mit Krabbenfleisch, chinesische Art
kanizoosui ... Angedickte Reissuppe mit Krabbenfleisch. rice porridge
kankidan, danki ... „Freuden-Kräcker“. Neujahrskonfekt.
kankoro ... Mehl aus Süßkartoffeln. Shoodoshima
kankoro soba ... Kankoro-Nudeln.
kanpachi ... Gelbschwanzstachelmakrele §Bastard-Makrele (Ersatz: Meeräsche oder Knurrhahn) Seriola dumerili. greater amberjack
kanpo ... chinesische Medizin
kanpyoo ... getrocknete Kürbisstreifen. von Lagenaria siceraria var. hispida
kanraku ... Käse. 乾酪
kanroni ... in angesüßter Soyasauce gekochtes
kansaba 寒サバ ... „Makrele im Kalten“
kansui ... alkalische Lösung, für die Ramen-Nudelherstellung
kantamago ... im Winter gelegte Hühnereier
kanten ... Agar-Agar. aus Tengusa. Gelidium amansii
kanzoo甘草 ... Süßholz, Lakrize. Glycyrrhiza uralensis und G.glabra
kanzoo萱草 ... Taglilie. Hemerocallis fulva
kaoyaapin カオヤーピン / 烤鴨餅... chinese food, kind of crepe, to wrap pecking duck and others.
kappamaki ... „Gurken-Rolle für einen Wasserkobold“ Sushiart
kappoo 割烹(かっぽう) ... "Geschnittenes und Gekochtes" . Lebensmittel zubereiten. kappyo ryoori Traditionelles Japanisches Essen.
kara-age, karaage ... ohne marinieren Frittiertes, nur in katakuriko oder Mehl gewendet . Tatsuta.age, tatsutaage mariniert in Sojasauce und Mirin, dann nur katakuriko.
karashi ... Japanischer Senf. scharf
karashi mentaiko ... Alaska-Seelachsrogen, scharf
karashina ... Senfkraut. Brassica juncea
karasumi ... getrockneter Rogen der Meeräsche
karayaki ... Meeresfrüchte in der Schale gegrillt
karee ... der Curry (als Gewürz), das Curry (als Gericht)
karee pan ... Curry in Brotteig
karei ... Kliesche. Limanda limanda §Seriola dumerili. dab
karei鰈 ... Flunder. Platichtichthys flesus. flounder
karei, magarei ... §Seezunge (Scholle, Plattfisch). Pleuronectes herzensteini
karifurawaa ... Blumenkohl. Brassica oleracea var. botrytis.
karubi … Koreanische Speise. Rinderrippen in Sauce mariniert für yakiniku. Calbie, galbi in Korean.
kasago笠子... Skorpionsfisch-Art. Sebastiscus marmoratus. false kelpfish. sebastinae sind Stachelköpfe
kasairui かさいるい【花菜類】 ... fruits and vegetables. Früchte und Gemüse
kashi no mi ... Eichel. Von der Eiche Quercus glauca.
kashoo 花椒 ... kind of chinese mountain pepper
kashooen 花椒塩 ... salt with Chinese mountain pepper
kashuunatsu カシューナツ / カシューナッツ ... cashew nuts
kasu かす【滓/糟/粕】 ... lees, dregs grounds. Treber, Bodensatz, Rückstand
kasujiru 粕汁 ... soup with sake lees
kassuree カッスレー ... cassoulet
kasuzuke 粕漬け ... pickled with sake lees
kasutaado ... Vanillepudding, Vanillesauce. custard
kasutera ... Castella. Castilian cake. Biskuitkuchen. Spanischer Kastenkuchen. Kastella.
katakuchi iwashi ... Anchovis. Sardelle. Anchovy. Engraulis japonica
katakuriko かたくりこ【片栗粉】 ..... Hundsveilchen-Stärke . #Stärkemehl (aus Hundsveilchen) Erythronium japonicum
kataniku, kataroosu 肩肉 ... Fleisch von der Schulter
katei ryoori ... Hausmannskost
katorari カトラー ... cutlery. Besteck
katoruepisu, katoru episu カトルエピス ... quatre epice, quatre espices. mixed spices
katsu ... Kotelette ?Schnitzel ?Schweineschnitzel / auch "fight to win"
katsuretsu カツレツ ... cutlet. Kotelette
katsudon ... Reis mit Schnitzel
katsukaree, Katsu karē ... Schnitzel mit Currysauce ?Kotelette mit Currysauce
katsuo ... Bonito-Thunfisch. . Echter Bonito ??Bonito / Blaufisch (Thunfischart) . Katsuwonus pelamis. skipjack tuna
katsuobushi ... Katsuobushi.
There are two different things
the hard pieces Katsuobushi ?Katsuobushi-Stücke and
the small light flakes, Katsuobushi-Flocken ? Katsuobushi-Späne 鰹節 (kezurikatsuo ?Bonitospäne ?Bonitoflocken) .
katsuo no tataki ... Bonito-Sushi ?Katsuo-Sushi mit gehackten Frühlingszwiebeln und Knoblauch (scharf angebratener Bonito)
katteeji chiizu カッテージチーズ ... cottage cheese. Hüttenkäse, körniger Schichtkäse
kawaebi, kawa-ebi ... Flußgarnele. Macrobrachium nipponense
kawahagi ... Segelfeilenfisch §Feilenfisch Stephanolepis cirrhifer. thread-sail filefish
kawakani, sawagani ... Flußkrabbe, Flusskrabbe. Geothelphusa dehaani. Japanische Süßwasserkrabbe
kayaki ... weiße Nanbu-Waffeln für die Suppe. nanbu senbei
kayu, o-kayu, okayu ... Reissuppe. Reisgrütze (nicht Reisbrei). shirakayu白粥 . weisse Reissuppe
kazunoko, kazu no ko かずのこ【数の子】 ... herring roe. Heringsrogen. „Unzählbare Kinder“.
.......... KEKEKE
kegani ... Haarkrabbe. Kegani-Krabbe. Haarkrabben (haarige Krabbe). Erimacrus isenbeckii. hairy crab. 大栗蟹 ookurigani, Esskastanienkrabbe
keishin ... Zimtgebäck.
keihan鶏飯(けいはん)... Reis mit Hühnchen
kenboo ... good mother. ryoosai kenboo 良妻賢母 good wife and wise mother
kengyo 献魚 ... Fisch als Opfergabe
kenzakiika, kenzaki ika, kensaki ika ... Schwertspitzen-Kalmar. § Schwertspitzen-Tintenfisch. Loligo edulis
keshoojio ... „Salz-Makeup“ für Grillfische, auf Schwanz und Flossen.
.......... KIKIKI
kibi ... Hirse. Panicum miliaceum.
kibidango, kibi dango … Hirsekloß, Hirseklößchen, Hirsebällchen黍団子 millet dumplings ... mit mochikibi. Mischung aus ca. 60% Mochigome und 40% Hirse
kibimochi ... Mochi aus Hirsemehl.
kibinago黍女子、黍魚子、吉備女子、吉備奈仔... „Blaue Sprotte“. Spratelloides gracilis. Silver-stripe round herring, Slender sprat
kichiji ... Fisch. Sebastolobus macrochir. Art „kasago“.
kihada黄肌、木肌... Gelbflossen-Thunfisch. §Gelbflossen-Thun.. Thunnus albacares. yellowfin tuna
kiji ... Fasan Phasianus colchicus tohkaidi
kijooyu udon ... udon mit Sojasauce生醤油(きじょうゆ)
kikurage ... „Quallen der Bäume“. Holunderschwamm. Auricularia auricula
kikuza きくざ【菊座】 ... "Chrysanthemensitz", japanische Kürbisart. Kikuza Squash. Cucurbita moschata
kimchi ... Kimchi, kimchee, Korean kimchee
kimi ... Eigelb
kimiyaki ... Braten mit einem Eigelb. auch oogonyaki, Gold-Gebratenes.
kin 禽 ... two-legged animals, birds to be eaten
kinako きなこ【黄な粉】 ... soybean flour. Sojabohnenmehl. „Gelbes Mehl“. gedörrtes Sojabohnenmehl
kinkatoo ... „Goldener Blumen-Zucker“, Süßigkeit aus Kanazawa
kinmedai金目鯛... Kinmedai. Centroberyx druzhinini 金目鯛 §Südlicher Kaiserbarsch. §Beryx splendens. - Golden Eye snapper. alfonsino
kinjisoo ... 金時草 … Kinjiso. Blattgemüse aus Kanazawa. Gynura bicolor
kinpira ... Schwarzwurzel gekocht in Sojasauce und Sesamöl
kinoko, ki no ko ... Pilze (allgemeine Bezeichnung)
kinomi, ki no mi ... Nüsse
kintoki mame ... Kintoki-Bohnen. Phaseolus vulgaris. large adzuki beans
kinton ... Kinton-Brei. Aus Süßkartoffeln oder Esskastanien oder Bohnen.
kinugoshidoofu ... Seiden-Tofu #Seidentofu. Durch ein Seidensieb passierter Tofu
kinusaya ... Zuckererbse, Zuckererbsenschote. Fam. Leguminosae
kirimugi ... „geschnittener Weizen“, Name für Nudeln in der Kamakurazeit
kiritanpo ... Gerösteter Reis am Stab . das Kiritampo, ?gegrillter Kiritanpo-Reis, Reisrolle (?Kiritanpo $Fischrolle)
kiru 切る ... cutting food. xxxkiri, xxxgiri ... see extra entry.
kisago ... Strandschnecke. Umbonium costatum
kisaminegi ... fein geschnittener Lauch
kinshi tamago ... „Goldfaden-Ei“. Dünnes Omelett, in feine Streifen geschnitten
kishimen ... Bandnudeln aus Nagoya. Weizennudeln
kisu ... Japanischer Sillago. §Sillago (Sillago japonica §Sillaginidae, Weißlinge) . japanese whiting
kitamaebune ... Schiff der nördlichen Handelsrute
kitsune ... Fuchs. Inari ist die Fuchsgottheit.
kitsune udon, kitsune soba ... mit Abura-Age, der Lieblingsspeise des Fuchses: Udon-Nudelsuppe mit einem Fuchs“ „Buchweizen-Nudelsuppe mit einem Fuchs“
.......... KOKOKO
kobumaki, konbumaki ... Kombu-Rollen
kochi, magochi鯒 ... Indischer Plattkopf §Plattkopf (Fisch) Platycephalus indicus $Platycephalus sp. Bartail flathat
kochi ... Entenschnabel-Plattkopf. Bembrops anatirostris. duckbill flathat
kochi … Indischer Plattkopf, Platycephalus indicus, bartail flathat
kogomi ... Straußenfarn. Matteuccia struthiopteris. oistrich fern
kohada/ shinko ... Gefleckter Pazifikhering §Alse/Maifisch. Konosirus punctatus. dotted gizzard shad
Kojiki ... älteste Geschichtschronik, 8. Jhd.
kokemomo ... Preiselbeere
kokemushi 苔蒸し… moss simmering
kokuminshoku 国民食 ... national dish
kokumotsu ... Getreide
kokusan 国産 ... domesitcally produced food, Japanese food source
komatsuna ..... Senfspinat #Das Komatsuna (Brassica rapa var. perviridis) spinach mustard
kome ... Reis auf dem Feld. Oryza sativa var. japonica, short-grain rice
komesu, yonezu … Reisessig
komochi ... „mit Kindern“ weibliche Fische
komodoofu, komo toofu コモドウフ tofu wrapped in a straw coever
komugi ... Weizen. Triticum aestivum. komugiko ... wheat flour
konbini コンビニ ... Konbini. ?Kombini / convenience store, Selbstbedienungsladen. Conbini
konbu ... Kombu (DAS Kombu). ?Kombu-Seetang ?Konbu. ?Riementang. ?Braunalge.. Laminaria japonica. Laminaria saccharina. Royal or Sweet Kombu. Sea spaghetti (Himanthalia elongata).
konbumaki ... Kombu-Rollen ?Konbu-Rollen
kondate 献立 ... menu, Menü. Zusammenstellung der Speisen für eine Mahlzeit
konebachi ... Knetschale. Für Soba und Udon
konnyakuimo, konnyaku imo ... Konjak. Konjakknolle ?Konnyaku-Knolle. #Konjakwurzel . Amorphophallus konjac. Wunderwurzel Glucomannan. auch Teufelszunge oder Tränenbaum
konnyaku ... Konjak. #?Konnyaku #Konjac – ito-konnyaku ... Faden-Konjak #Faden-Konnyaku. gelatineartige Masse aus Aronstabknollen. Amorphophallus konjac. nama-imo konnyaku, roher Konjak (direkt aus Knollen zubereitet)
konnyaku ko .. 蒟蒻粉.. Konjakmehl. #Konjacmehl. Konjak-Extrakt. Ein Verdickungsmittel
... ita-konnyaku ... Konjak im Block
... shirataki ... Konjak-Glasnudeln
... konnyakudama ... Konjak-Knolle
konomiyaki ... siehe Okonomiyaki
konowata ... gesalzene Eingeweide der Seegurke
konpeitoo ... sugar candy. Konfekt. 金平糖; 金米糖. vom portugiesischen confeito. also aruheitoo 有平糖
konsome karyuu ... Brühe-Granulat §granulierte Brühe
konton ... Teigtaschen mit Fleischbällchen und Gemüse
koogen yasai ... Gemüse der Hochebenen
kooika, koo ika ... Tintenfisch. Sepia esculenta甲烏賊
kooji ... Hefe. Kooji-Pilzkultur. Reis-Kooji, kome kooji, Aspergillus oryzae 米麹. - mugi-kooji Weizen-Kooji. mamekooji, Bohnen-Kooji-Pilzkultur (Aspergillus hatcho)
koon コーン... Mais / Babymaiskolben. (tomorokoshi, corn)
.............................................................................
koonfureeku ... Cornflakes
Autumn sunrise---
the smell of
cornflakes
Fred Masarani
Autumn 2012
.............................................................................
koo no mono 香の物 ... pickles
Koorai ninjin 高麗人参... Koreanischer Ginseng. Panax ginseng
koppepan ... süßes Hefebrötchen
korokke ... Krokette
koshiabura, koshi-abura ... „Koshi-Abura-Sprossen“. Acanthopanax sciadophylloides (Fam. der Aralien)
kowa, okowa, kowameshi ... Mochi-Klebreis mit roten Bohnen
kowaii, kowameshi 強飯 ... hard boiled rice from uruchimai
Kooyadoofu ... Koya-Tofu. getrockneter Tofu vom Bergkloster Koyasan. (166)
.......... KUKUKU
kuchi ... anderer Name für „ishimochi“ ... Adlerfisch. Argyrosomus argentatus.
kuchikiri, kuchi kiri 口切り ... opening the lid of a new tea container
kuchinashi ... Gardenie. Gardenia jasminoides
kuchioto, kuchi oto 口音 ... noises of the mouth when eating
kudamono … Frucht, Obst.
kuitsumi … “Essen gemeinsam herauspicken” zum Neujahrsfest
kujira ... Walfisch
kujira nabe ... Walfleisch-Eintopf
kukkii ... Keks, Gebäck, Plätzchen
kuko no mi ... Frucht vom chinesischen Bocksdorn, Lycium chinense. chinese wolfberry
kuma ... Bär. Fam. Ursidae
kuma nabe, kumanabe ... Bären-Eintopf
kumogani ... „Spinnenkrabbe“. ?Schneekrabbe? Chionoecetes opilio
kuppa ... Koreanische Reissuppe
kuri ... Esskastanie. Castanea crenata.
kuriaji kabocha ... Hokkaidokürbis. Cucurbita maxima convar. akai kabocha roter Hokkaidokürbis aus Kaga (als Ersatz für Nanking-Kürbis)
kurigani ... „Eßkastanien-Krabbe“. Telmessus cheiragonus
kurigohan ... Reis mit Esskastanien
kurikinton 栗金団 ... Mus aus Esskastanien ?Püree aus Esskastanien
kurimeshi ... Reis mit Esskastanien
kuri shiroppu 栗シロップ ... Kastaniensirup
kuritaruto ... Törtchen mit Esskastanienpaste
kuroawabi ... Schwarze Abalone. Haliotis discus
kurodai ... dunkle Meerbrasse. Acanthopagrus schlegeli
kurogoma ... schwarzer Sesam. Sesamum indicum nigrum
kurokawa ... Schwarzer Kürbis . kind of pumpkin
kuromaguro, kuro maguro ... nördlicher Blauflossen-Thunfisch. §nördlicher Blauflossen-Thun („Schwarzer Thunfisch“). Thunnus thynnus. northern bluefin tuna (§Thunnus orientalis)
kuromame ... schwarze Sojabohnen. Fam. Glycine max
kuromamecha ... Tee aus schwarzen Bohnen, Tottori
kuromejio … Salz vermischt mit Kurome-Seetang
kuromugi ... „schwarzer Weizen“, Name für Buchweizennudeln inder Heian-Zeit
Kuroshio 黒潮 ... Kuroshio-Strömung ?Kuroshio-Strom. Nordäquatorialstrom. lit. Strömung
kurosu ... “Schwarzer Reisssig” aus braunem Reis.
kuroyaki 黒焼き ... black grilled, dark baked (refers to animal meat in the Edo period)
kurozatoo ... brauner Zucker, Rohrzucker
kurozukuri … „schwarze Zubereitung“, in eigener Tinte und mit Salz gewürzter Tintenfisch
kuruma ebi, kuruma-ebi ... Geißelgarnele. Penaeus japonicus
kurumi ... Walnuss
kurimi-miso ... Walnuss-Miso ?Walnussmiso ?Walnusspaste
kusaya … “Stinker”
kushi ... Spieß. skewer
kushi-age ... auf Spießen in heißem Fett ausgebackene Speisen
kushi-dango, kushidango ... Klößchen am Spieß. see DANGO #Reisbällchen
kushigaki ... auf Spießen getrocknete Persimonen
kushikatsu ... frittiertes Schweinefleisch am Spieß
kushiyaki ... am Spieß gebratenes, meist gegrillt
kuwai ... Pfeilkraut, #Blattgemüse. Sagittaria trifolia. arrowhead bulb
kuzu くず【葛】 ... kudzu [Japanese arrowroot]. Pfeilwurzel, Knabenkraut, DAS Kuzu. Pueraria thunbergiana, P. lobata. ( マランタ Maranta rundinacea seems to be a different plant in the tropics)
kuzuko 葛粉(くずこ ) kudzu starch, made from the root. Pfeilwurzel-Stärke. #Kuzu-Stärke # Pfeilwurzelmehl, Knabenkrautmehl
kuzuan 葛餡 ... An-Masse auf Pfeilwurzel-Basis
kuzukake 葛掛け ... Gericht mit Pfeilwurzel-Sauce
kuzukiri 葛切り ... Nudeln aus Pfeilwurzel-Stärke
kuzumochi 葛餅 ... Küchlein aus Pfeilwurzel-Stärke
kuzuzakura 葛桜 ... mit rotem Bohnenmus gefülltes, mit einem Kirschblatt bedecktes Manju).
kuzuyu 葛湯 ... Pfeilwurzelmehlsuppe
kuzu ukon, kuzuukon クズウコン (葛鬱金) Pfeilwurz. Maranta arundinacea.
kyabetsu ... Kohl, Weißkohl. Fam. Brassica oleracea var. capitata … me-kyabetsu芽キャベツ, Rosenkohl, Brassia oleracea var. gemmifera. aka-kyabetsu … Rotkohl
..... とんがりキャベツ Spitzkohl, Pointed Cabbage
kyaraben … “Bentoo mit Characterfiguren”
kyooyasai … Gemüse aus Kyoto. Kyoto-vegetables. kyoosai, kyosai
kyuuri ... Gurke. Cucumis sativus. The Japanese cucumber is about 18 – 20 cm long, 2 mm in diameter and weighs about 180 – 200 grams. It is much smaller than a german Salatgurke. Landgurke.
kyuushoku ... Schulessen.Schulspeisung. school lunch
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Top of this Glossary
4/29/2009
SUMMER VEGETABLES
[ . BACK to WORLDKIGO TOP . ]
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The Japanese Vegetable Saijiki
野菜歳時記
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some keywords have their own entry,
check the ABC index of the database.
Vegetables of Summer ... natsu no yasai 夏の野菜
***** Location: Japan
***** Season: Summer
***** Category: Plants
*****************************
Explanation
The Haiku SUMMER starts on May 6, according to the Asian lunar calendar.
natsu yasai 夏野菜
A lot of fruit also ripens in summer.
Here are listed just a few.
A lot of plants blossom in summer.
Here are listed just a few.
. Yakumi 薬味 spices and condiments .
Use your browser to find a word.
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Early Summer
endoo 豌豆 (えんどう)endo beans, field pea beans
... saya endoo 莢豌豆(さやえんどう)
japanische Erbsen
fuki 蕗 (ふき butterbur)
Petasites japonicus
fuki kari 蕗刈り(ふきかり)cutting butterbur
akita fuki 秋田蕗(あきたふき)fuki from Akita
fuki no hiroba 蕗の広葉(ふきのひろば)broad leaves of butterbur
fuki no ame 蕗の雨(ふきのあめ)rain on the butterbur
kandoo 欵冬(かんどう)
. gibooshi no hana 擬宝珠の花 hosta flowers .
Hosta fortunei. A mountain vegetable (sansai)
goboo no hana 牛蒡の花 (ごぼうのはな) burdock blossoms
... hana goboo 花牛蒡(はなごぼう)
hechima nae 糸瓜苗 seedlings of the sponge gourd
sowing sponge gourds, hechima maku 糸瓜蒔く
flower of the sponge gourd, hechima no hana 糸瓜の花
hana hechima 花糸瓜(はなへちま)
. . . . . and
karasuuri no hana 烏瓜の花 flower of the snake gourd
Trichosanthes cucumeroides
hisago nae 瓢苗 gourd seedlings
kikujisha きくぢしゃ "chrysanthemum lettuce" endive
nigajisha 苦蒿苣(にがぢしゃ)"bitter lettuce"
hanajisha 花蒿苣(はなぢしゃ)
oranda jisha オランダ蒿苣(おらんだぢしゃ)"lettuce from Holland"
Cichorium endivia. Endiviensalat
.................................................................................
kyabetsu キャベツ (European) cabbage
... kanran 甘藍 (かんらん) , tamana 玉菜(たまな)"leaves ball"
Brassica oleracea
Cabbage is good for the digestion.
Often eaten as sengiri 千切り shredded in "1000 cuts" in small stripes, added to a tonkatsu cutlet (in Kanto).
Torn by hand it is called chigiri kyabetsu チギリキャベツ, added to a kushikatsu cutled on skewers in Kansai.
kushikatsu 串カツ pork meat on skewers
koorusuroo コールスロー coleslaw salad
also as rolled cabbage ロールキャベツ rooru kyabetsu.
In Chinese kitchen, as hoikooroo ホイコーロー / 回鍋肉hoikoro pork meat with cabbage
. . . "cabbage white", (Pieris rapae) a butterfly. Kleine Kohlweißling.
- - - - - but
cauliflower 花椰菜 (はなやさい) hana yasai
... hana kyabetsu 花キャベツ(はなきゃべつ), karifurawaa カリフラワー、 hana kanran 花甘藍(はなかんらん)
kigo for all winter
and other types of "winter cabbage" and "kyabetsu" in the Japanese name.
. SAIJIKI - Winter Vegetables .
.................................................................................
kyuuri no nae 胡瓜の花 (きゅうりのはな) cucumber seedlings
hana kyuuri 花胡瓜(はなきゅうり) cucumber blossoms
kyuuri no hana 胡瓜の花 (きゅうりのはな) cucumber flowers
..... hana kyuuri 花胡瓜(はなきゅうり)
nasu nae 茄子苗 なすなえ eggplant seedlings
kleine Auberginenpflanzen
shin jaga, shinjaga 新馬鈴薯 (しんじゃが ) new potatoes
soramame 蚕豆 (そらまめ) fava beans, broad beans
... hajiki mame はじき豆(はじきまめ)
The black of the strings was used to prepare a substance called "ohaguro, o-haguro おはぐろ (御歯黒/お歯黒/ 鉄漿)" to blacken the teeth of the married beauties of the Edo period.
. . . CLICK here for Photos of black teeth!
kanetsuke 鉄漿付け
© OHAGURO ... More in the WIKIPEDIA !
Saubohne
take no ko 筍 (たけのこ) bamboo shoots, bamboo sprouts
with more kigo
uri no nae 瓜の花 (うりのはな ) gourd seedlings
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mid-Summer
aobashoo 青芭蕉 (あおばしょう)green leaves of banana
bashoo wakaba 芭蕉若葉(ばしょうわかば)
natsu bashoo 夏芭蕉(なつばしょう) summer banana tree
imo no hana 芋の花 (いものはな) sweet potato blossoms
jagaimo no hana 馬鈴薯の花 (じゃがいものはな)
jagatara no hana じゃがたらの花(じゃがたらのはな), bareisho no hana馬鈴薯の花(ばれいしょのはな)
Kartoffelblüten, jaga-imo no hana
kabocha no hana 南瓜の花 pumpkin flowers
karigi 刈葱 (かりぎ) kind of leek
...yagura negi 楼子葱(やぐらねぎ), sankai negi 三階葱(さんかいねぎ)
ninjin no hana 人参の花 (にんじんのはな) carrot blossoms
... hana ninjin 花人参(はなにんじん)
oriibu no hana オリーブの花 (おりーぶのはな) olive blossoms
オリーブ Olives from Shodoshima 小豆島 ... Kagawa prefecture
Olivenblüten
satsumaimo no hana 甘藷の花 flower of the sweet potato
..... kansho no hana 甘藷の花(かんしょのはな)
suika no hana 西瓜の花 (すいかのはな)
watermelon flowers
toogarashi no hana 唐辛子の花 (とうがらしのはな)
flowers/blossoms of the red pepper
..... 蕃椒の花(とうがらしのはな)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Late Summer
asuparagasu no hana アスパラガスの花 asparagus flowers
bashoo no hana 芭蕉の花 (ばしょうのはな ) banana blossoms
... hana bashoo 花芭蕉(はなばしょう)
chorogi 草石蚕 (ちょろぎ) knotroot , Knollenziest
Stachys sieboldii
Often used for New Year food because of its red color when pickled.
hasu no hana 蓮の花
lotus flowers, renge 蓮華
. kanpyoo muku 干瓢剥く (かんぴょうむく )
cutting small stripes of calabash .
(Lagenaria siceraria var. hispida). kampyo
... kanpyoo hagu 干瓢はぐ(かんぴょうはぐ)
kanpyoo hosu 干瓢干す(かんぴょうほす) drying the calabash stripes
shin kanpyoo 新干瓢(しんかんぴょう)new calabash stripes
The calabash is cut in long stripes with a maschine or by hand and then dried, best in the sunshine. New stripes are offered to the ancestors for the obon festival.
famous woodblock print by Hiroshige
about the kanpyoo perparations in Minakuchi,
along the Tokaido.
歌川広重「水口名物干瓢」
getrocknete Kürbisstreifen
. . . CLICK here for Photos !
myooga no ko 茗荷の子 "children of myoga ginger"
nasu eggplant, 茄子 (なす), aubergine nasubi なすび
with more kigo
natsumame 夏豆 (なつまめ) "summer soy beans"
... shin edamame 新枝豆(しんえだまめ) new edamame soybeans
natsu negi, natsunegi 夏葱 (なつねぎ) summre leek
Leek (negi)
painappuru パイナップル pineapple
ananasu あななす ananas
matsuringo まつりんご, hoori 鳳梨(ほうり)
shin imo 新藷 (しんいも) new sweet potatoes
... hashiri imo 走り藷(はしりいも)
. shiso 紫蘇 しそ beefsteak plant .
Perilla frutescens
tomato トマト (とまと)
banka 蕃茄(ばんか), aka nasu 赤茄子(あかなす)"red eggplant"
Momotaro Tomatoes from Okayama 桃太郎トマト
toomorokoshi no hana 玉蜀黍の花 (とうもろこしのはな)
maize flowers, corn flowers
nanban no hana なんばんの花(なんばんのはな)
tookibi no hana 唐黍の花(とうきびのはな) "Kibi from Tang China" flowers
uri 瓜 gourd
oriental melon, makuwa uri
hime uri 姫瓜 (ひめうり)
shiro uri 越瓜 (しろうり)
shiro uri 白瓜(しろうり)
ao uri 青瓜 (あおうり )
meron メロン
waka goboo, wakagoboo 若牛蒡 (わかごぼう) new young burdock
... shin goboo 新牛蒡(しんごぼう)
yuugao 夕顔 (ゆうがお) bottle gourd (plant)
yuugaodana 夕顔棚(ゆうがおだな) shelf for bottle gourds
Flaschenkürbisspalier
Lagenaria siceraria
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All Summer
aatichooku アーティチョーク artichoke, Artischocke
Cynara scolymus
kigo in California
The Globe Artichoke (Cynara cardunculus) is a perennial thistle originating in southern Europe around the Mediterranean.
The flowers develop in a large head from an edible bud about 8–15 cm diameter with numerous triangular scales; the individual florets are purple.
© More in the WIKIPEDIA !
. Artichoke thistle, cardoon: Cynara Cardunculus
Yemen
.................................................................................
aotoogarashi あおとうがらし【青唐辛子・青蕃椒】green hot pepper
grüner Pfefferschoten
. . . CLICK here for Photos !
Many are grown as Kyoto Vegetables.
banana バナナ banana
mibashoo 甘蕉(みばしょう) "sweet bashoo"
kyuuri 胡瓜 (きゅうり) cucumber
The name comes from "yellow gourd" ki-uri 黄瓜 きうり , which changed to kyuuri. If you let a cucumber hang long enough, it will turn yellow when ripe.
... itazuri 板刷り to rub the cucumber on a wooden board with salt
... shiomomi 塩もみ cut cucumber pieces kneaded with salt to get rid of some water
The Chinese characters for uri 瓜 and tsume 爪 are very similar BUT
uri ni tsume ari, tsume ni tsume nashi.
. mame no hana 豆の花 various beans flowering in summer .
nasubi dengaku 茄子田楽(なすびでんがく)dengaku with eggplants
nasu no hana 茄子の花 (なすのはな) eggplant blossoms
... hana nasu 花茄子(はななす)
natsu daikon 夏大根 (なつだいこん) summer radish
Radish (daikon)
natsu kabu 夏蕪 (なつかぶ) summer turnips
..... natsu kabura 夏蕪(なつかぶら)
natsu na, natsuna 夏菜 (なつな)"summer leaves" Swiss chard
... fudansoo 不断草(ふだんそう)Swiss chard
Beta vulgaris
. . . CLICK here for Photos !
papaiya パパイヤ papaya
... papaya パパヤ、chichiuri no kiちちうりのき
mokka木瓜(もっか)、mannjuka 万寿果(まんじゅか)
paseri パセリ parsley
oranda seri 和蘭芹(オランダぜり)
Petersilie
rakkyoo 辣韮 (らっきょう) shallot
... rakkyoo 薤(らっきょう)、rakkyo らっきょ
Allium chinense, Allium bakeri Regel. Schalotte
tade 蓼 (たで) smartweed, water pepper
yanagi tade 柳蓼(やなぎたで), hontade 本蓼(ほんたで), matade 真蓼(またで)
tade tsumu 蓼摘む(たでつむ)picking tade
tade uri 蓼売(たでうり)selling tade
tade su 蓼酢(たです) tade vinegar
Knöterich, Wasserpfeffer, Polygonum hydropiper
takana 高菜 mustard greens, Senfkraut
Brassica juncea var. integlifolia
tamanegi 玉葱 (たまねぎ) round onion
first indroduced from North America, now almost half of the Japanese production. Grown in Hokkaido, Abashiri, Furano, Ishikari and Sorachi from April to September.
On of the old vegetables, which gave stamina to the constructors of the pyramids in egypt.
onionringu オニオンリング onion rings, a snack
Zwiebel
*****************************
Things found on the way
cerori セロリ celery
Apium graveolens L. var. dulce
often eaten as sticks, serori sutikku セロリステイック
Sellerie
. . . . .
guriin piisu グリーン ピース green peas
. . . CLICK here for Photos !
Erbsen
a kind of endomame. ao-endoo あおえんどう(青豆)
saya endoo さやえんどう
They are the unripe form of endomame.
They are often sold in cans or frozen in Japan.
They contain a lot of fibers and are good for your diet.
satoozaya サトウザヤ sweet grean peas
a type where you can eat the peas and the sheath around them, when you put them into hot water for a moment. They are rather sweet.
. . . CLICK here for Photos !
. . . . .
junsai じゅんさい【蓴菜】water shield
Brasenia schreberi J. F. Gmel.
quite similar to water lilies. The leaves are eaten. They excrete a slippery liquid and the dishes are slimy, but very nutritious. Often pickled with vinegar.
. . . CLICK here for Photos !
nunawa ou 蒪生う (ぬなわおう) planting water shield
junsai ou 蒪菜生う(じゅんさいおう)
kigo for mid-spring
WKD : Water shield (junsai, nunawa)
kureson クレソン cresson, ウォータークレス watercress
Tasts good with meat dishes
. . . CLICK here for Photos !
oranda garashi 和蘭芥子 (おらんだがらし)
kawana 川菜(かわな), kawa takana 川高菜(かわたかな)、kizugarashi みずがらし
Brunnenkresse
moroheiya モロヘイヤ Moroheya, Jew's marrow
from the arabic: molokheiya
Once a king of Egypt became ill and recovered when eating this vegetable soup. So it was named "for the King only". Cleopatra also liked to eat it.
Corchorus olitorius
. . . CLICK here for Photos !
moroheya soup
Jute
tsuruna 蔓菜 "つるな" New Zealand spinach
..... 蕃菜(つるな), hamana 浜菜(はまな)
hamajina 浜蒿苣(はまぢしゃ)
Tetragonia tetragonoides
zukkiini ズッキーニ zucchini, courgette
Cucurbita pepo melopepo
. . . CLICK here for Photos !
of the pumpkin family, although it resembles a cucumber.
hana zukkiini 花ズッキーニ flowers of the zucchini, also eaten
Zucchini
*****************************
HAIKU
cucumber glut --
one day slices, one day stripes
on our faces
~ ~ ~
warm rain drips
from ripe tomatoes ...
the call for salad
~ ~ ~
a lovely hangout
for my onions too ...
baby swallows
~ ~ ~
the taste of green beans
and a swallow's song --
this year's summer
Heike Gewi, Yemen, May 2009
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ripe artichoke-
so much work
to find the heart
© Photo and Haiku. Claudia Cadwell
source : My Facebook Friends May 2009
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
キャベツ買う月は今夜もぺちゃんこ
kyabetsu kau tsuki wa konya mo pechanko
I buy a cabbage -
the moon tonight
is all flat again
Amano Motoko 天野素子
source : HAIKUreikuDB
NEXT
*********** AUTUMN VEGETABLES
BACK TO
*********** SPRING VEGETABLES
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The Japanese Vegetable Saijiki
野菜歳時記
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
some keywords have their own entry,
check the ABC index of the database.
Vegetables of Summer ... natsu no yasai 夏の野菜
***** Location: Japan
***** Season: Summer
***** Category: Plants
*****************************
Explanation
The Haiku SUMMER starts on May 6, according to the Asian lunar calendar.
natsu yasai 夏野菜
A lot of fruit also ripens in summer.
Here are listed just a few.
A lot of plants blossom in summer.
Here are listed just a few.
. Yakumi 薬味 spices and condiments .
Use your browser to find a word.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Early Summer
endoo 豌豆 (えんどう)endo beans, field pea beans
... saya endoo 莢豌豆(さやえんどう)
japanische Erbsen
fuki 蕗 (ふき butterbur)
Petasites japonicus
fuki kari 蕗刈り(ふきかり)cutting butterbur
akita fuki 秋田蕗(あきたふき)fuki from Akita
fuki no hiroba 蕗の広葉(ふきのひろば)broad leaves of butterbur
fuki no ame 蕗の雨(ふきのあめ)rain on the butterbur
kandoo 欵冬(かんどう)
. gibooshi no hana 擬宝珠の花 hosta flowers .
Hosta fortunei. A mountain vegetable (sansai)
goboo no hana 牛蒡の花 (ごぼうのはな) burdock blossoms
... hana goboo 花牛蒡(はなごぼう)
hechima nae 糸瓜苗 seedlings of the sponge gourd
sowing sponge gourds, hechima maku 糸瓜蒔く
flower of the sponge gourd, hechima no hana 糸瓜の花
hana hechima 花糸瓜(はなへちま)
. . . . . and
karasuuri no hana 烏瓜の花 flower of the snake gourd
Trichosanthes cucumeroides
hisago nae 瓢苗 gourd seedlings
kikujisha きくぢしゃ "chrysanthemum lettuce" endive
nigajisha 苦蒿苣(にがぢしゃ)"bitter lettuce"
hanajisha 花蒿苣(はなぢしゃ)
oranda jisha オランダ蒿苣(おらんだぢしゃ)"lettuce from Holland"
Cichorium endivia. Endiviensalat
.................................................................................
kyabetsu キャベツ (European) cabbage
... kanran 甘藍 (かんらん) , tamana 玉菜(たまな)"leaves ball"
Brassica oleracea
Cabbage is good for the digestion.
Often eaten as sengiri 千切り shredded in "1000 cuts" in small stripes, added to a tonkatsu cutlet (in Kanto).
Torn by hand it is called chigiri kyabetsu チギリキャベツ, added to a kushikatsu cutled on skewers in Kansai.
kushikatsu 串カツ pork meat on skewers
koorusuroo コールスロー coleslaw salad
also as rolled cabbage ロールキャベツ rooru kyabetsu.
In Chinese kitchen, as hoikooroo ホイコーロー / 回鍋肉hoikoro pork meat with cabbage
. . . "cabbage white", (Pieris rapae) a butterfly. Kleine Kohlweißling.
- - - - - but
cauliflower 花椰菜 (はなやさい) hana yasai
... hana kyabetsu 花キャベツ(はなきゃべつ), karifurawaa カリフラワー、 hana kanran 花甘藍(はなかんらん)
kigo for all winter
and other types of "winter cabbage" and "kyabetsu" in the Japanese name.
. SAIJIKI - Winter Vegetables .
.................................................................................
kyuuri no nae 胡瓜の花 (きゅうりのはな) cucumber seedlings
hana kyuuri 花胡瓜(はなきゅうり) cucumber blossoms
kyuuri no hana 胡瓜の花 (きゅうりのはな) cucumber flowers
..... hana kyuuri 花胡瓜(はなきゅうり)
nasu nae 茄子苗 なすなえ eggplant seedlings
kleine Auberginenpflanzen
shin jaga, shinjaga 新馬鈴薯 (しんじゃが ) new potatoes
soramame 蚕豆 (そらまめ) fava beans, broad beans
... hajiki mame はじき豆(はじきまめ)
The black of the strings was used to prepare a substance called "ohaguro, o-haguro おはぐろ (御歯黒/お歯黒/ 鉄漿)" to blacken the teeth of the married beauties of the Edo period.
. . . CLICK here for Photos of black teeth!
kanetsuke 鉄漿付け
© OHAGURO ... More in the WIKIPEDIA !
Saubohne
take no ko 筍 (たけのこ) bamboo shoots, bamboo sprouts
with more kigo
uri no nae 瓜の花 (うりのはな ) gourd seedlings
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mid-Summer
aobashoo 青芭蕉 (あおばしょう)green leaves of banana
bashoo wakaba 芭蕉若葉(ばしょうわかば)
natsu bashoo 夏芭蕉(なつばしょう) summer banana tree
imo no hana 芋の花 (いものはな) sweet potato blossoms
jagaimo no hana 馬鈴薯の花 (じゃがいものはな)
jagatara no hana じゃがたらの花(じゃがたらのはな), bareisho no hana馬鈴薯の花(ばれいしょのはな)
Kartoffelblüten, jaga-imo no hana
kabocha no hana 南瓜の花 pumpkin flowers
karigi 刈葱 (かりぎ) kind of leek
...yagura negi 楼子葱(やぐらねぎ), sankai negi 三階葱(さんかいねぎ)
ninjin no hana 人参の花 (にんじんのはな) carrot blossoms
... hana ninjin 花人参(はなにんじん)
oriibu no hana オリーブの花 (おりーぶのはな) olive blossoms
オリーブ Olives from Shodoshima 小豆島 ... Kagawa prefecture
Olivenblüten
satsumaimo no hana 甘藷の花 flower of the sweet potato
..... kansho no hana 甘藷の花(かんしょのはな)
suika no hana 西瓜の花 (すいかのはな)
watermelon flowers
toogarashi no hana 唐辛子の花 (とうがらしのはな)
flowers/blossoms of the red pepper
..... 蕃椒の花(とうがらしのはな)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Late Summer
asuparagasu no hana アスパラガスの花 asparagus flowers
bashoo no hana 芭蕉の花 (ばしょうのはな ) banana blossoms
... hana bashoo 花芭蕉(はなばしょう)
chorogi 草石蚕 (ちょろぎ) knotroot , Knollenziest
Stachys sieboldii
Often used for New Year food because of its red color when pickled.
hasu no hana 蓮の花
lotus flowers, renge 蓮華
. kanpyoo muku 干瓢剥く (かんぴょうむく )
cutting small stripes of calabash .
(Lagenaria siceraria var. hispida). kampyo
... kanpyoo hagu 干瓢はぐ(かんぴょうはぐ)
kanpyoo hosu 干瓢干す(かんぴょうほす) drying the calabash stripes
shin kanpyoo 新干瓢(しんかんぴょう)new calabash stripes
The calabash is cut in long stripes with a maschine or by hand and then dried, best in the sunshine. New stripes are offered to the ancestors for the obon festival.
famous woodblock print by Hiroshige
about the kanpyoo perparations in Minakuchi,
along the Tokaido.
歌川広重「水口名物干瓢」
getrocknete Kürbisstreifen
. . . CLICK here for Photos !
myooga no ko 茗荷の子 "children of myoga ginger"
nasu eggplant, 茄子 (なす), aubergine nasubi なすび
with more kigo
natsumame 夏豆 (なつまめ) "summer soy beans"
... shin edamame 新枝豆(しんえだまめ) new edamame soybeans
natsu negi, natsunegi 夏葱 (なつねぎ) summre leek
Leek (negi)
painappuru パイナップル pineapple
ananasu あななす ananas
matsuringo まつりんご, hoori 鳳梨(ほうり)
shin imo 新藷 (しんいも) new sweet potatoes
... hashiri imo 走り藷(はしりいも)
. shiso 紫蘇 しそ beefsteak plant .
Perilla frutescens
tomato トマト (とまと)
banka 蕃茄(ばんか), aka nasu 赤茄子(あかなす)"red eggplant"
Momotaro Tomatoes from Okayama 桃太郎トマト
toomorokoshi no hana 玉蜀黍の花 (とうもろこしのはな)
maize flowers, corn flowers
nanban no hana なんばんの花(なんばんのはな)
tookibi no hana 唐黍の花(とうきびのはな) "Kibi from Tang China" flowers
uri 瓜 gourd
oriental melon, makuwa uri
hime uri 姫瓜 (ひめうり)
shiro uri 越瓜 (しろうり)
shiro uri 白瓜(しろうり)
ao uri 青瓜 (あおうり )
meron メロン
waka goboo, wakagoboo 若牛蒡 (わかごぼう) new young burdock
... shin goboo 新牛蒡(しんごぼう)
yuugao 夕顔 (ゆうがお) bottle gourd (plant)
yuugaodana 夕顔棚(ゆうがおだな) shelf for bottle gourds
Flaschenkürbisspalier
Lagenaria siceraria
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All Summer
aatichooku アーティチョーク artichoke, Artischocke
Cynara scolymus
kigo in California
The Globe Artichoke (Cynara cardunculus) is a perennial thistle originating in southern Europe around the Mediterranean.
The flowers develop in a large head from an edible bud about 8–15 cm diameter with numerous triangular scales; the individual florets are purple.
© More in the WIKIPEDIA !
. Artichoke thistle, cardoon: Cynara Cardunculus
Yemen
.................................................................................
aotoogarashi あおとうがらし【青唐辛子・青蕃椒】green hot pepper
grüner Pfefferschoten
. . . CLICK here for Photos !
Many are grown as Kyoto Vegetables.
banana バナナ banana
mibashoo 甘蕉(みばしょう) "sweet bashoo"
kyuuri 胡瓜 (きゅうり) cucumber
The name comes from "yellow gourd" ki-uri 黄瓜 きうり , which changed to kyuuri. If you let a cucumber hang long enough, it will turn yellow when ripe.
... itazuri 板刷り to rub the cucumber on a wooden board with salt
... shiomomi 塩もみ cut cucumber pieces kneaded with salt to get rid of some water
The Chinese characters for uri 瓜 and tsume 爪 are very similar BUT
uri ni tsume ari, tsume ni tsume nashi.
. mame no hana 豆の花 various beans flowering in summer .
nasubi dengaku 茄子田楽(なすびでんがく)dengaku with eggplants
nasu no hana 茄子の花 (なすのはな) eggplant blossoms
... hana nasu 花茄子(はななす)
natsu daikon 夏大根 (なつだいこん) summer radish
Radish (daikon)
natsu kabu 夏蕪 (なつかぶ) summer turnips
..... natsu kabura 夏蕪(なつかぶら)
natsu na, natsuna 夏菜 (なつな)"summer leaves" Swiss chard
... fudansoo 不断草(ふだんそう)Swiss chard
Beta vulgaris
. . . CLICK here for Photos !
papaiya パパイヤ papaya
... papaya パパヤ、chichiuri no kiちちうりのき
mokka木瓜(もっか)、mannjuka 万寿果(まんじゅか)
paseri パセリ parsley
oranda seri 和蘭芹(オランダぜり)
Petersilie
rakkyoo 辣韮 (らっきょう) shallot
... rakkyoo 薤(らっきょう)、rakkyo らっきょ
Allium chinense, Allium bakeri Regel. Schalotte
tade 蓼 (たで) smartweed, water pepper
yanagi tade 柳蓼(やなぎたで), hontade 本蓼(ほんたで), matade 真蓼(またで)
tade tsumu 蓼摘む(たでつむ)picking tade
tade uri 蓼売(たでうり)selling tade
tade su 蓼酢(たです) tade vinegar
Knöterich, Wasserpfeffer, Polygonum hydropiper
takana 高菜 mustard greens, Senfkraut
Brassica juncea var. integlifolia
tamanegi 玉葱 (たまねぎ) round onion
first indroduced from North America, now almost half of the Japanese production. Grown in Hokkaido, Abashiri, Furano, Ishikari and Sorachi from April to September.
On of the old vegetables, which gave stamina to the constructors of the pyramids in egypt.
onionringu オニオンリング onion rings, a snack
Zwiebel
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Things found on the way
cerori セロリ celery
Apium graveolens L. var. dulce
often eaten as sticks, serori sutikku セロリステイック
Sellerie
. . . . .
guriin piisu グリーン ピース green peas
. . . CLICK here for Photos !
Erbsen
a kind of endomame. ao-endoo あおえんどう(青豆)
saya endoo さやえんどう
They are the unripe form of endomame.
They are often sold in cans or frozen in Japan.
They contain a lot of fibers and are good for your diet.
satoozaya サトウザヤ sweet grean peas
a type where you can eat the peas and the sheath around them, when you put them into hot water for a moment. They are rather sweet.
. . . CLICK here for Photos !
. . . . .
junsai じゅんさい【蓴菜】water shield
Brasenia schreberi J. F. Gmel.
quite similar to water lilies. The leaves are eaten. They excrete a slippery liquid and the dishes are slimy, but very nutritious. Often pickled with vinegar.
. . . CLICK here for Photos !
nunawa ou 蒪生う (ぬなわおう) planting water shield
junsai ou 蒪菜生う(じゅんさいおう)
kigo for mid-spring
WKD : Water shield (junsai, nunawa)
kureson クレソン cresson, ウォータークレス watercress
Tasts good with meat dishes
. . . CLICK here for Photos !
oranda garashi 和蘭芥子 (おらんだがらし)
kawana 川菜(かわな), kawa takana 川高菜(かわたかな)、kizugarashi みずがらし
Brunnenkresse
moroheiya モロヘイヤ Moroheya, Jew's marrow
from the arabic: molokheiya
Once a king of Egypt became ill and recovered when eating this vegetable soup. So it was named "for the King only". Cleopatra also liked to eat it.
Corchorus olitorius
. . . CLICK here for Photos !
moroheya soup
Jute
tsuruna 蔓菜 "つるな" New Zealand spinach
..... 蕃菜(つるな), hamana 浜菜(はまな)
hamajina 浜蒿苣(はまぢしゃ)
Tetragonia tetragonoides
zukkiini ズッキーニ zucchini, courgette
Cucurbita pepo melopepo
. . . CLICK here for Photos !
of the pumpkin family, although it resembles a cucumber.
hana zukkiini 花ズッキーニ flowers of the zucchini, also eaten
Zucchini
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HAIKU
cucumber glut --
one day slices, one day stripes
on our faces
~ ~ ~
warm rain drips
from ripe tomatoes ...
the call for salad
~ ~ ~
a lovely hangout
for my onions too ...
baby swallows
~ ~ ~
the taste of green beans
and a swallow's song --
this year's summer
Heike Gewi, Yemen, May 2009
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ripe artichoke-
so much work
to find the heart
© Photo and Haiku. Claudia Cadwell
source : My Facebook Friends May 2009
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キャベツ買う月は今夜もぺちゃんこ
kyabetsu kau tsuki wa konya mo pechanko
I buy a cabbage -
the moon tonight
is all flat again
Amano Motoko 天野素子
source : HAIKUreikuDB
NEXT
*********** AUTUMN VEGETABLES
BACK TO
*********** SPRING VEGETABLES
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Labels:
SAIJIKI
WINTER VEGETABLES and Topics
[ . BACK to WORLDKIGO TOP . ]
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The Japanese Vegetable Saijiki
野菜歳時記
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Vegetables of Winter ... fuyu no yasai 冬の野菜
***** Location: Japan
***** Season: Winter
***** Category: Plants
*****************************
Explanation
The Haiku WINTER starts on November 7, according to the Asian lunar calendar.
fuyu yasai 冬野菜
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Early Winter
bamboo shoots in the cold 寒竹の子 (かんちくのこ) kanchiku no ko
kan take no ko 寒筍(かんたけのこ)
more about
take no ko 筍 (たけのこ) bamboo shoots, bamboo sprouts in Spring
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lotus root, digging for lotus root れんこん掘る renkon horu
... hasune horu 蓮根掘る
... hasu hori 蓮堀(はすほり)digging for lotus (root)
. renkon 蓮根 lotus root
regional dishes with lotus root
karashi renkon 辛子れんこん lotus root stuffed with hot japanese mustard
WASHOKU
Lotus Root with Japanese Mustard / Kumamoto
Lotoswurzel mit Senfpaste gefuellt
karashi renkon chippusu 辛子れんこんチップス Karashi Renkon Chips
. . . CLICK here for Photos !
Urajima renkon 連島レンコン lotus roots from Urajima town, Kurashiki
The fields are dried first, then each lotus is carefully pulled out.
Okayama
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pokeroot, pokeweed 山牛蒡 (やまごぼう) yamagoboo
azami goboo 薊牛蒡(あざみごぼう)
Phytolacca esculenta Van Houtte
. . . CLICK here for Photos !
red cabbage 紫甘藍 (むらさきかんらん) murasaki kanran
murasaki kyabetsu 初冬 紫キャベツ(むらさききゃべつ)
. . . CLICK here for Photos !
Rotkohl
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Mid-Winter
spikenard in the cold 寒独活 (かんうど) kan udo
... kanudo 寒土当帰(かんうど)
Aralia cordata Thunb
more about Udo, Spikenard, Japanese spikenard 独活(うど)
"mountain asparagus" in the cold
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Late Winter
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All Winter
aroe no hana アロエの花 aloe blossoms Aloe vera in bloom
and related food
broccoli ブロッコリ burokkori
komochi hanayasai 子持花椰菜(こもちはなやさい)
Brokoli, Brokkoli
Brussels sprouts 芽キャベツ (めきゃべつ) me kyabetsu
komochi kanran 子持甘藍(こもちかんらん)
hime kanran 姫甘藍(ひめかんらん)
hime kyabetsu 姫キャベツ(ひめきゃべつ)
white cabbage, Chinese cabbage, napa 白菜 (はくさい) hakusai
hakusaizuke 白菜漬(はくさいづけ) pickled cabbage
another word is KANRAN 甘藍
Brassica pekinensis
Often used for nabemono hodgepodge.
Had been introduced during the Meiji period from China to Japan.
They get sweeter in taste when they have some very cold nights.
in Korea, it is prepared into Kimchee (Kimchi, kimuchi キムチ).
. . . CLICK here for Photos !
Weisskohl
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carrots 人参 ( にんじん) ninjin
They were called after the "Korean carrots" koorai ninjin, the ginseng roots, which where known in Japan before the carrots were introduced in the 16th century. The species cultivated today have been introduced since the Meiji period.
. . kintoki ninjin 金時にんじん / 金時人参 "Kintoki" carrots
They have been cultivated in Japan in the Edo period. They are red and not orange. When used raw, they give a "red and white" (koohaku 紅白) auspicious touch to food. They are used for New Year Food.
Sometimes also called "Carrots from Kyoto" kyoo ninjin 京人参.
. . . CLICK here for Photos !
They can be cut in beautiful plum blossom forms.
nejiri ume ねじり梅 "twisted plum blossoms"
Until the 17th century, all carrots were purple.
Now you can choose to eat orange, red, yellow or white ones too!
source : Interesting Facts, facebook
now we know
the true colors of carrots -
curry for tonight
Gabi Greve
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cauliflower 花椰菜 (はなやさい) hana yasai
... hana kyabetsu 花キャベツ(はなきゃべつ), karifurawaa カリフラワー、 hana kanran 花甘藍(はなかんらん)
cellory セロリ serori
seruki セルリ、oranda mitsuba オランダ三葉(おらんだみつば)
Sellerie
dropwort in winter 冬芹(ふゆぜり) fuyuzeri
kanzeri 寒芹 (かんぜり) dropwort in the cold
horse radish 山葵大根 (わさびだいこん) wasabi daikon
Ainu wasabi アイヌ山葵(あいぬわさび)
yamawasabi やまわさび horseradish / Hokkaido
Meerrettich
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leafy vegetables in winter 冬菜 (ふゆな)
fuyu na
hana 葉菜(はな),
kabu na, kabuna かぶ菜(かぶな)leaves of turnips
suzuna 菘(すずな)leaves of turnips (also one of the seven herbs of spring)
aona 蔓菁(あおな), matsuna まつ菜(まつな)、
aburana 油菜(あぶらな) colza, Brassica campestris
... toona 唐菜(とうな)
... tsukena 漬菜(つけな)pickled leaves
... yudena ゆで菜(ゆでな)boiled leaves
. "oil flowers" abura na, aburana 油菜 .
- another name for : na no hana 菜の花, rapeseed blossoms, rapeseed flower
Mikawajima na 三河島菜(みかわじまな)
Mikawajima is a place in Centrla Tokyo
komatsuna 小松菜(こまつな)
Brassica campestris
contains a lot of calcium.
It is not bitter like spinach and often used to feed children.
Senfspinat
taina 体菜(たいな)、shakuna 杓子菜(しゃくしな)、sajina 匙菜(さじな)
Hoteina 布袋菜(ほていな)"leaf like Hotei" (God of Good Luck)
Hino na 日野菜(ひのな)from Hino
Hiroshima na 広島菜(ひろしまな)from Hiroshima
Nozawana, Nozawa na 野沢菜(のざわな)from Nozawa
Inekogi na 稲核菜(いねこきな)
katsuo na 鰹菜(かつおな)、shinobu na 信夫菜(しのぶな)
obazuke おはづけ、taguchi na 田口菜(たぐちな)
yuki na 雪菜(ゆきな)vegetable leaves in snow
suiguki na すいぐき菜(すいぐきな)
hi no na 緋の菜(ひのな)scarlet vegetable leave
fuyuna batake 冬菜畑(ふゆなばた)
field of leafy winter vegetables
fuyuna uri 冬菜売(ふゆなうり)
vendor of leafy winter vegetables
na arau 菜洗う(なあらう)washing leafy vegetables
na kuzu 菜屑(なくず)left-overs
fuyuna meshi 冬菜飯(ふゆなめし)
cooked rice with leafy winter vegetables
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Leek 葱 (ねぎ) naganegi
Lauch, Porree
lily bulbs
yurine ゆり根 百合根 bulbs of lilies, lily bulb Hokkaido
Lilium leichtlinii Hook.
ko oniyuri こおにゆり【小鬼百合】
The name comes from the many parts that form the bulb, like "100 meetings, yuri" 百合.
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Radish 大根 daikon, big radish
Raphanus sativas
In the Zen sect, daikon also represents Shakyamuni Buddha.
One of the most important winter vegetables.
Rettich
more RADISH kigo
Takuan daiko 沢庵大根(たくあんだいこ)
hoshi daiko 干大根(ほしだいこ)
煮大根(にだいこ)、
Miyashige daikon 宮重大根(みやしげだいこん)、
aokubi daikon 青首大根(あおくびだいこん)、
Oowari daikon 尾張大根(おわりだいこん)、
Miura daikon 三浦大根(みうらだいこん)、
Nerima daikon 練馬大根(ねりまだいこん)、
Teraoo daikon 寺尾大根(てらおだいこん)、
risoo daikon 理想大根(りそうだいこん)、
Nishimachi daikon 西町大根(にしまちだいこん)、
Hooryoo daikon 方領大根(ほうりょうだいこん)、
Horie daikon 堀江大根(ほりえだいこん)、
Misono daikon 御園大根(みそのだいこん)、
Narutaki daikon 鳴滝大根(なるたきだいこん)、
Momoyama daikon 桃山大根(ももやまだいこん)、
Akita daikon 秋田大根(あきただいこん)、
Akasuji daikon 赤筋大根(あかすじだいこん)、
Shoogo-in daikon 聖護院大根(しょうごいんだいこん)
Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke pickles in Kyoto.
Kuramaguchi daikon 鞍馬口大根(くらまぐちだいこん)、
Moriguchi daikon 守口大根(もりぐちだいこん)、
Nezumi daikon 鼠大根(ねずみだいこん)、
Ibukiyama daikon 伊吹山大根(いぶきやまだいこん)、
Tokkuri daikon 徳利大根(とくりだいこん)、
Uguro daikon うぐろ大根(うぐろだいこん)、
karami dakion 辛味大根(からみだいこん)、
ike daikon 埋大根(いけだいこ)、
kakoi dakion 囲大根(かこいだいこ)、
senroppon 千六本(せんろっぽん)、
sengiri せん切(せんぎり)、aone おおね、daiko だいこ、
tsuchi daiko 土大根(つちだいこ)、
daikon batake 大根畑(だいこんばたけ) field with radishes
daikon doki 大根時(だいこんどき) time for radishes
daikojiru 大根汁(だいこじる) radish soup
daiko oroshi, daikon oroshi
大根おろし(だいこおろし)grated radish
Takuanzuke 沢庵漬(たくあんづけ)
daiko ichi 大根市(だいこいち)market selling radish
daiko uri 大根売(だいこうり)vendor of radish
Onnayama daikon 女山大根 radish from Onnayama, Saga pref. Kyushu
Its outside is red and so it makes a lovely dish for the new year.
CLICK here for PHOTOS !
Onnayama daikon aisu 女山大根アイス icecream
janbo daikon ジャンボ大根
all-Japan festival for jumbo daikon radishes ! 39,4 kilogram !
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taro like a shrimp 海老芋 (えびいも) ebi imo, ebi-imo
... 蝦芋(えびいも)
Kyoo imo 京芋(きょういも) potato from Kyoto
grown near the temple Toji.
Used for the famous dish "potato on a stick" imoboo 芋棒(いもぼう).
. . . CLICK here for Photos !
Garneelen-Taro
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turnips 蕪 ( かぶ) kabu
aona 菘(あおな)、suzuna すずな、kaburana かぶらな、suwari kabu 据り蕪(すわりかぶ)、
oomi kabu 近江蕪(おうみかぶ)、Shoogo-In kabu 聖護院蕪(しょうごいんかぶ)、
Oowari kabu 尾張蕪(おわりかぶ)、
Hino kabu 日野蕪(ひのかぶ)、Yorii-Kabu 寄居蕪(よりいかぶ)、Tsuta kabu 津田蕪(つたかぶ)(they have red outside and white inside)、Hakata kabu 博多蕪(はかたかぶ)、Atsumi kabu 温海蕪(あつみかぶ)
. Tennoo-Ji kabu 天王寺蕪(てんのうじかぶ)
turnips from temple Tenno-Ji, Osaka .
kokabu 小蕪(こかぶ) small trunips
oono akakabu 大野赤蕪(おおのあかかぶ)turnips with red outside, from Ono
伊予緋蕪(いよひかぶ)、
矢島蕪(やじまかぶ)、万木蕪(ゆるぎかぶ)、
蛭口蕪(ひるくちかぶ)、赤蕪(あかかぶ)、
緋蕪(ひかぶ)、黄色蕪(きいろかぶ)、
スウェーデン蕪(すうぇーでんかぶ)
ookabura 大蕪(おおかぶ)big turnips
Kabura 蕪菁(かぶら)
kabura hiku かぶら引く(かぶらひく)picking turnips
kabura hosu かぶら干す(かぶらほす)drying turnips
hoshi kabura 干蕪(ほしかぶ)dried turnips
kaburajiru 蕪汁(かぶらじる)miso soup with turnips
kabura mushi 蕪蒸(かぶらむし)steamed turnips
kaburazushi 蕪(かぶら)寿し turnip sushi
MORE kabura turnip dishes
Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke せんまいづけ 千枚漬 pickles in Kyoto.
. . . CLICK here for Photos !
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New Year
Chorogi 草石蚕 (ちょろぎ) knotroot
Stachys affinis, Stachys sieboldii
It looks a bit like a silkworm.
It is supposed to give a special impetus to your brain function.
Chinese artichoke, crosne, artichoke betony
© More in the WIKIPEDIA !
Knollenziest, Stachysknöllchen
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Vegetables as a TOPIC for Haiku
aatichooku アーティチョーク artichoke
Cynara scolymus
Artischoke, Artischocke
gooya ゴーヤ bitter gourd Okinawa. Goya.
They are also eaten in summer to get rid of the summer tiredness (natsubate).
Momordica charantia
bittere Gurke
kikuimo, 菊芋 Jerusalem artichoke
Heliantus tuberosus
. . . CLICK here for Photos !
Topinambur. Erdbirne
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Things found on the way
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HAIKU
冬野菜 ほうれんそうよ よく育て
fuyu yasai hoorensoo yo yoku sodate
winter vegetables -
dear spinach, please,
grow well
source : mobeji
spinach is a spring kigo
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first date -
he snickers at the broccoli
between my teeth
Melinda Hipple
a green smile
spreads across her face-
spinach for lunch
Claudia Cadwell
source : My Facebook Friends May 2009
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Western Vegetables
not native to Japan, most are NOT yet KIGO
aatichooku アーティチョーク artichoke, Artischocke
Artichoke, kigo for all summer
biitsu ビーツ beet, beets
rote Rüben
chikorii チコリーchicory
Cichorium intybus.
Chicorée
endaibu エンダイブ endive
andiibu アンデイーブ
Cichorium endivia
Endiviensalat
esharotto エシャロット echalote
Schalotte
hoosuradisshu ホースラディッシュ horseradish
Meerrettich
radisshu ラディッシュ radish
small red radishes
Radieschen
riiki リーキ leek
originally from the Mediterranean region
Lauch (other than the Japanese negi types)
rubaabu ルバーブ rhubarb, ruubabu ルーバブ
Rheum rhaponticum
Rabarber
torebisu トレビス trevis
(from the town of Terviso in Italy)
a kind of red cabbage
. . . CLICK here for Photos !
Chinese Vegetables
chingensai チンゲンサイ【青梗菜】
Brassica campestris L. var. chinensis
spinach-like vegetable
. . . CLICK here for Photos !
Chingen
koosai 香菜、コウサイ kosai, Bean Scoops
coriander
. . . CLICK here for Photos !
Koriander
kuushinsai 空芯菜(くうしんさい)kushinsai, green leafy vegetable
often prepared stir-fried
. . . CLICK here for Photos !
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kikakugai yasai 規格外野菜 "vegetables outside the norm"
slightly round cucumbers
tomatoes of different shapes
and many more are now sold at local centers and supermarkets for about half the price. Especially in the summer of 2009, when much rain damaged the growth, they made their appearance.
CLICK here for PHOTOS !
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WASHOKU
Vegetables and Games 野菜かるた
Karuta games and other card games
. WASHOKU
okaeri yasai おかえりやさい recycled vegetables
Nagoya
Mukimono むきもの Vegetables cut to artistic figures
Nagoya
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NEXT
*********** SPRING VEGETABLES
BACK TO
*********** AUTUMN VEGETABLES
WASHOKU
TOP of VEGETABLE SAIJIKI
..... WKD : Farmers Work in Winter
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The Japanese Vegetable Saijiki
野菜歳時記
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Vegetables of Winter ... fuyu no yasai 冬の野菜
***** Location: Japan
***** Season: Winter
***** Category: Plants
*****************************
Explanation
The Haiku WINTER starts on November 7, according to the Asian lunar calendar.
fuyu yasai 冬野菜
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Early Winter
bamboo shoots in the cold 寒竹の子 (かんちくのこ) kanchiku no ko
kan take no ko 寒筍(かんたけのこ)
more about
take no ko 筍 (たけのこ) bamboo shoots, bamboo sprouts in Spring
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lotus root, digging for lotus root れんこん掘る renkon horu
... hasune horu 蓮根掘る
... hasu hori 蓮堀(はすほり)digging for lotus (root)
. renkon 蓮根 lotus root
regional dishes with lotus root
karashi renkon 辛子れんこん lotus root stuffed with hot japanese mustard
WASHOKU
Lotus Root with Japanese Mustard / Kumamoto
Lotoswurzel mit Senfpaste gefuellt
karashi renkon chippusu 辛子れんこんチップス Karashi Renkon Chips
. . . CLICK here for Photos !
Urajima renkon 連島レンコン lotus roots from Urajima town, Kurashiki
The fields are dried first, then each lotus is carefully pulled out.
Okayama
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pokeroot, pokeweed 山牛蒡 (やまごぼう) yamagoboo
azami goboo 薊牛蒡(あざみごぼう)
Phytolacca esculenta Van Houtte
. . . CLICK here for Photos !
red cabbage 紫甘藍 (むらさきかんらん) murasaki kanran
murasaki kyabetsu 初冬 紫キャベツ(むらさききゃべつ)
. . . CLICK here for Photos !
Rotkohl
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Mid-Winter
spikenard in the cold 寒独活 (かんうど) kan udo
... kanudo 寒土当帰(かんうど)
Aralia cordata Thunb
more about Udo, Spikenard, Japanese spikenard 独活(うど)
"mountain asparagus" in the cold
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Late Winter
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All Winter
aroe no hana アロエの花 aloe blossoms Aloe vera in bloom
and related food
broccoli ブロッコリ burokkori
komochi hanayasai 子持花椰菜(こもちはなやさい)
Brokoli, Brokkoli
Brussels sprouts 芽キャベツ (めきゃべつ) me kyabetsu
komochi kanran 子持甘藍(こもちかんらん)
hime kanran 姫甘藍(ひめかんらん)
hime kyabetsu 姫キャベツ(ひめきゃべつ)
white cabbage, Chinese cabbage, napa 白菜 (はくさい) hakusai
hakusaizuke 白菜漬(はくさいづけ) pickled cabbage
another word is KANRAN 甘藍
Brassica pekinensis
Often used for nabemono hodgepodge.
Had been introduced during the Meiji period from China to Japan.
They get sweeter in taste when they have some very cold nights.
in Korea, it is prepared into Kimchee (Kimchi, kimuchi キムチ).
. . . CLICK here for Photos !
Weisskohl
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carrots 人参 ( にんじん) ninjin
They were called after the "Korean carrots" koorai ninjin, the ginseng roots, which where known in Japan before the carrots were introduced in the 16th century. The species cultivated today have been introduced since the Meiji period.
. . kintoki ninjin 金時にんじん / 金時人参 "Kintoki" carrots
They have been cultivated in Japan in the Edo period. They are red and not orange. When used raw, they give a "red and white" (koohaku 紅白) auspicious touch to food. They are used for New Year Food.
Sometimes also called "Carrots from Kyoto" kyoo ninjin 京人参.
. . . CLICK here for Photos !
They can be cut in beautiful plum blossom forms.
nejiri ume ねじり梅 "twisted plum blossoms"
Until the 17th century, all carrots were purple.
Now you can choose to eat orange, red, yellow or white ones too!
source : Interesting Facts, facebook
now we know
the true colors of carrots -
curry for tonight
Gabi Greve
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cauliflower 花椰菜 (はなやさい) hana yasai
... hana kyabetsu 花キャベツ(はなきゃべつ), karifurawaa カリフラワー、 hana kanran 花甘藍(はなかんらん)
cellory セロリ serori
seruki セルリ、oranda mitsuba オランダ三葉(おらんだみつば)
Sellerie
dropwort in winter 冬芹(ふゆぜり) fuyuzeri
kanzeri 寒芹 (かんぜり) dropwort in the cold
horse radish 山葵大根 (わさびだいこん) wasabi daikon
Ainu wasabi アイヌ山葵(あいぬわさび)
yamawasabi やまわさび horseradish / Hokkaido
Meerrettich
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leafy vegetables in winter 冬菜 (ふゆな)
fuyu na
hana 葉菜(はな),
kabu na, kabuna かぶ菜(かぶな)leaves of turnips
suzuna 菘(すずな)leaves of turnips (also one of the seven herbs of spring)
aona 蔓菁(あおな), matsuna まつ菜(まつな)、
aburana 油菜(あぶらな) colza, Brassica campestris
... toona 唐菜(とうな)
... tsukena 漬菜(つけな)pickled leaves
... yudena ゆで菜(ゆでな)boiled leaves
. "oil flowers" abura na, aburana 油菜 .
- another name for : na no hana 菜の花, rapeseed blossoms, rapeseed flower
Mikawajima na 三河島菜(みかわじまな)
Mikawajima is a place in Centrla Tokyo
komatsuna 小松菜(こまつな)
Brassica campestris
contains a lot of calcium.
It is not bitter like spinach and often used to feed children.
Senfspinat
taina 体菜(たいな)、shakuna 杓子菜(しゃくしな)、sajina 匙菜(さじな)
Hoteina 布袋菜(ほていな)"leaf like Hotei" (God of Good Luck)
Hino na 日野菜(ひのな)from Hino
Hiroshima na 広島菜(ひろしまな)from Hiroshima
Nozawana, Nozawa na 野沢菜(のざわな)from Nozawa
Inekogi na 稲核菜(いねこきな)
katsuo na 鰹菜(かつおな)、shinobu na 信夫菜(しのぶな)
obazuke おはづけ、taguchi na 田口菜(たぐちな)
yuki na 雪菜(ゆきな)vegetable leaves in snow
suiguki na すいぐき菜(すいぐきな)
hi no na 緋の菜(ひのな)scarlet vegetable leave
fuyuna batake 冬菜畑(ふゆなばた)
field of leafy winter vegetables
fuyuna uri 冬菜売(ふゆなうり)
vendor of leafy winter vegetables
na arau 菜洗う(なあらう)washing leafy vegetables
na kuzu 菜屑(なくず)left-overs
fuyuna meshi 冬菜飯(ふゆなめし)
cooked rice with leafy winter vegetables
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Leek 葱 (ねぎ) naganegi
Lauch, Porree
lily bulbs
yurine ゆり根 百合根 bulbs of lilies, lily bulb Hokkaido
Lilium leichtlinii Hook.
ko oniyuri こおにゆり【小鬼百合】
The name comes from the many parts that form the bulb, like "100 meetings, yuri" 百合.
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Radish 大根 daikon, big radish
Raphanus sativas
In the Zen sect, daikon also represents Shakyamuni Buddha.
One of the most important winter vegetables.
Rettich
more RADISH kigo
Takuan daiko 沢庵大根(たくあんだいこ)
hoshi daiko 干大根(ほしだいこ)
煮大根(にだいこ)、
Miyashige daikon 宮重大根(みやしげだいこん)、
aokubi daikon 青首大根(あおくびだいこん)、
Oowari daikon 尾張大根(おわりだいこん)、
Miura daikon 三浦大根(みうらだいこん)、
Nerima daikon 練馬大根(ねりまだいこん)、
Teraoo daikon 寺尾大根(てらおだいこん)、
risoo daikon 理想大根(りそうだいこん)、
Nishimachi daikon 西町大根(にしまちだいこん)、
Hooryoo daikon 方領大根(ほうりょうだいこん)、
Horie daikon 堀江大根(ほりえだいこん)、
Misono daikon 御園大根(みそのだいこん)、
Narutaki daikon 鳴滝大根(なるたきだいこん)、
Momoyama daikon 桃山大根(ももやまだいこん)、
Akita daikon 秋田大根(あきただいこん)、
Akasuji daikon 赤筋大根(あかすじだいこん)、
Shoogo-in daikon 聖護院大根(しょうごいんだいこん)
Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke pickles in Kyoto.
Kuramaguchi daikon 鞍馬口大根(くらまぐちだいこん)、
Moriguchi daikon 守口大根(もりぐちだいこん)、
Nezumi daikon 鼠大根(ねずみだいこん)、
Ibukiyama daikon 伊吹山大根(いぶきやまだいこん)、
Tokkuri daikon 徳利大根(とくりだいこん)、
Uguro daikon うぐろ大根(うぐろだいこん)、
karami dakion 辛味大根(からみだいこん)、
ike daikon 埋大根(いけだいこ)、
kakoi dakion 囲大根(かこいだいこ)、
senroppon 千六本(せんろっぽん)、
sengiri せん切(せんぎり)、aone おおね、daiko だいこ、
tsuchi daiko 土大根(つちだいこ)、
daikon batake 大根畑(だいこんばたけ) field with radishes
daikon doki 大根時(だいこんどき) time for radishes
daikojiru 大根汁(だいこじる) radish soup
daiko oroshi, daikon oroshi
大根おろし(だいこおろし)grated radish
Takuanzuke 沢庵漬(たくあんづけ)
daiko ichi 大根市(だいこいち)market selling radish
daiko uri 大根売(だいこうり)vendor of radish
Onnayama daikon 女山大根 radish from Onnayama, Saga pref. Kyushu
Its outside is red and so it makes a lovely dish for the new year.
CLICK here for PHOTOS !
Onnayama daikon aisu 女山大根アイス icecream
janbo daikon ジャンボ大根
all-Japan festival for jumbo daikon radishes ! 39,4 kilogram !
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taro like a shrimp 海老芋 (えびいも) ebi imo, ebi-imo
... 蝦芋(えびいも)
Kyoo imo 京芋(きょういも) potato from Kyoto
grown near the temple Toji.
Used for the famous dish "potato on a stick" imoboo 芋棒(いもぼう).
. . . CLICK here for Photos !
Garneelen-Taro
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turnips 蕪 ( かぶ) kabu
aona 菘(あおな)、suzuna すずな、kaburana かぶらな、suwari kabu 据り蕪(すわりかぶ)、
oomi kabu 近江蕪(おうみかぶ)、Shoogo-In kabu 聖護院蕪(しょうごいんかぶ)、
Oowari kabu 尾張蕪(おわりかぶ)、
Hino kabu 日野蕪(ひのかぶ)、Yorii-Kabu 寄居蕪(よりいかぶ)、Tsuta kabu 津田蕪(つたかぶ)(they have red outside and white inside)、Hakata kabu 博多蕪(はかたかぶ)、Atsumi kabu 温海蕪(あつみかぶ)
. Tennoo-Ji kabu 天王寺蕪(てんのうじかぶ)
turnips from temple Tenno-Ji, Osaka .
kokabu 小蕪(こかぶ) small trunips
oono akakabu 大野赤蕪(おおのあかかぶ)turnips with red outside, from Ono
伊予緋蕪(いよひかぶ)、
矢島蕪(やじまかぶ)、万木蕪(ゆるぎかぶ)、
蛭口蕪(ひるくちかぶ)、赤蕪(あかかぶ)、
緋蕪(ひかぶ)、黄色蕪(きいろかぶ)、
スウェーデン蕪(すうぇーでんかぶ)
ookabura 大蕪(おおかぶ)big turnips
Kabura 蕪菁(かぶら)
kabura hiku かぶら引く(かぶらひく)picking turnips
kabura hosu かぶら干す(かぶらほす)drying turnips
hoshi kabura 干蕪(ほしかぶ)dried turnips
kaburajiru 蕪汁(かぶらじる)miso soup with turnips
kabura mushi 蕪蒸(かぶらむし)steamed turnips
kaburazushi 蕪(かぶら)寿し turnip sushi
MORE kabura turnip dishes
Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke せんまいづけ 千枚漬 pickles in Kyoto.
. . . CLICK here for Photos !
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New Year
Chorogi 草石蚕 (ちょろぎ) knotroot
Stachys affinis, Stachys sieboldii
It looks a bit like a silkworm.
It is supposed to give a special impetus to your brain function.
Chinese artichoke, crosne, artichoke betony
© More in the WIKIPEDIA !
Knollenziest, Stachysknöllchen
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Vegetables as a TOPIC for Haiku
aatichooku アーティチョーク artichoke
Cynara scolymus
Artischoke, Artischocke
gooya ゴーヤ bitter gourd Okinawa. Goya.
They are also eaten in summer to get rid of the summer tiredness (natsubate).
Momordica charantia
bittere Gurke
kikuimo, 菊芋 Jerusalem artichoke
Heliantus tuberosus
. . . CLICK here for Photos !
Topinambur. Erdbirne
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Things found on the way
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HAIKU
冬野菜 ほうれんそうよ よく育て
fuyu yasai hoorensoo yo yoku sodate
winter vegetables -
dear spinach, please,
grow well
source : mobeji
spinach is a spring kigo
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first date -
he snickers at the broccoli
between my teeth
Melinda Hipple
a green smile
spreads across her face-
spinach for lunch
Claudia Cadwell
source : My Facebook Friends May 2009
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Western Vegetables
not native to Japan, most are NOT yet KIGO
aatichooku アーティチョーク artichoke, Artischocke
Artichoke, kigo for all summer
biitsu ビーツ beet, beets
rote Rüben
chikorii チコリーchicory
Cichorium intybus.
Chicorée
endaibu エンダイブ endive
andiibu アンデイーブ
Cichorium endivia
Endiviensalat
esharotto エシャロット echalote
Schalotte
hoosuradisshu ホースラディッシュ horseradish
Meerrettich
radisshu ラディッシュ radish
small red radishes
Radieschen
riiki リーキ leek
originally from the Mediterranean region
Lauch (other than the Japanese negi types)
rubaabu ルバーブ rhubarb, ruubabu ルーバブ
Rheum rhaponticum
Rabarber
torebisu トレビス trevis
(from the town of Terviso in Italy)
a kind of red cabbage
. . . CLICK here for Photos !
Chinese Vegetables
chingensai チンゲンサイ【青梗菜】
Brassica campestris L. var. chinensis
spinach-like vegetable
. . . CLICK here for Photos !
Chingen
koosai 香菜、コウサイ kosai, Bean Scoops
coriander
. . . CLICK here for Photos !
Koriander
kuushinsai 空芯菜(くうしんさい)kushinsai, green leafy vegetable
often prepared stir-fried
. . . CLICK here for Photos !
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kikakugai yasai 規格外野菜 "vegetables outside the norm"
slightly round cucumbers
tomatoes of different shapes
and many more are now sold at local centers and supermarkets for about half the price. Especially in the summer of 2009, when much rain damaged the growth, they made their appearance.
CLICK here for PHOTOS !
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WASHOKU
Vegetables and Games 野菜かるた
Karuta games and other card games
. WASHOKU
okaeri yasai おかえりやさい recycled vegetables
Nagoya
Mukimono むきもの Vegetables cut to artistic figures
Nagoya
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NEXT
*********** SPRING VEGETABLES
BACK TO
*********** AUTUMN VEGETABLES
WASHOKU
TOP of VEGETABLE SAIJIKI
..... WKD : Farmers Work in Winter
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4/07/2009
Goboo Kyoto Vegetables
[ . BACK to WORLDKIGO TOP . ]
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Burdock (goboo)
***** Location: Japan
***** Season: See below
***** Category: Plant and Humanity
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Explanation
edible burdock, comfrey, gobo, goboo 牛蒡
Arctium lappa, Greater Burdock
japanische Schwarzwurzel, "grosse Klette"
It has medicinal properties and is used in Chinese medicine (kanpo). Said to help with fatique, prevents catching a cold, provokes urin production and detoxifies.
Japan seems the only place where it is eaten as a normal vegetable.
Before use in Japanese food it has to be soaked in vinegar to remove the bitterness. Its fibers are good for digestion.
kinpira goboo 金平, the name comes from the Strong Boy, Kintaroo 金太郎.
Kintaro, Daruma daki Kintaroo だるま抱き金太郎
Something that gives you strenth, kin hira 金平
planting burdock, goboo maku 牛蒡蒔く(ごぼうまく)
kigo for spring
flower of burdock, goboo no hana 牛蒡の花 (ごぼうのはは)
kigo for summer
planting burdock in autumn, aki no goboo maku
秋の牛蒡蒔く
pulling out burdock, goboo hiku 牛蒡引く (ごぼうひく)
digging for burdock, goboo horu 牛蒡掘る (ごぼうほる)
kigo for autumn
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kigo for mid-autumn
Fuji goboo 富士牛蒡(ふじごぼう) "Mount Fuji burdock"
subashiri goboo 、須走牛蒡(すばしりごぼう)
Fuji azami 富士薊 (ふじあざみ) "Mount Fuji thistle"
azami goboo 薊牛蒡(あざみごぼう)
Cirsium purpuratum
The name is burdock, but the plant belongs to the thistle family. The roots are often sold as a speciality of mountain hot springs and around Mount Fuji.
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Hiraki goboo 開牛蒡 (ひらきごぼう) "open" burdock
"divining sticks" burdock, sangi goboo 算木牛蒡(さんぎごぼう),
"crushed" burdock tataki goboo 叩牛蒡(たたきごぼう)
The long burdock roots are inscised various times and boiled long as they are. They resemble the divining sticks of temples and shrines. Sometimes the burdock is crushed.
kigo for the New Year
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sacred rope like burdock, goboo jime 牛蒡注連( ごぼうじめ)
kigo for the New Year
Shimenawa 注連縄 details about the sacred rope
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Yamamori Goboo 山盛りのゴボウ
Eating large portions of burdock
This is an event in the town of Kuninaka in Echizen, Fukui prefecture.
The "Goboo eating group" goboo koo ごぼう講 meets on February 17. The men in official robes eat long stripes of burdock and drink sake to pray for a good harvest and good luck for the coming year.
This dates back to the year 1705 when the poor villagers kept a secret field in the compounds of the local shrine Kuninaka jinja 国中神社 to grow some extra rice they did not have to give a way as tax crop. They offered the rice and burdock to the local deity and partook of it afterwards. Nowadays, 48 families of the village still keep this tradition.
About 30 menfolk of the neighbourhood meet at the home of the one in charge for this year. They have to eat a lot of rice and burdock, 5 go cups of cooked of rice each (gogoo mossoomeshi 五合物相飯). This year 3oo kilograms of burdock were cooked and eaten with the fingers.
. . . CLICK here for Photos of shrine Kuninaka Jinja ! 国中神社
福井県越前市国中町
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Dishes with burdock root
kinpira gobo, kinpira gobō, kinpira goboo
きんぴらごぼう
simmered burdock root, braised burdock root
Carrots and burdock are stir-fried with salt and sugar.
. . . CLICK here for Photos !
Chikuzen-Ni with gobo
Fukuoka speciality.
Goboojiru 牛蒡汁 Miso soup with burdock
. . . CLICK here for Photos !
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Horikawa goboo 堀川牛蒡 (ほりかわごぼう)
burdock from Horikawa
One of the Kyoto Vegetables. It has been discovered under the "Horikawa" moat which Toyotomi Hideyoshi had build more than 300 years ago.
It is so big the inside is hollowed out and stuffed with minced meat of chicken or fish before it is braized.
. . . CLICK here for Photos !
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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
Kyoto speciality.
With goboo from Yahata town.
*****************************
Worldwide use
*****************************
Things found on the way
Tenugui, small towels with vegetable design
Kyooyasai 京野菜 vegetables from Kyoto
. . . CLICK here for Photos ! Kyoyasai
Kyoosai 京菜 Kyoto Vegetables
Gemüse aus Kyoto, Kyoto-Gemüse
Kyo yasai vegetables are not of origin in Kyoto, but include vegetables that have been introduced from other areas. The vegetables have adapted well to the soil and the water of Kyoto. The seeds and the cultivation methods have improved over the generations and these vegetables are now very important to the cuisine of the town. There are about 50 different kinds available, usually named after its place of origin. They are all of strong appetizing colors and mostly eaten fresh, often used in the temple kitchen and for the tea ceremony cooking. Nowadays, they are even advertised on the internet.
Many are cultivated since the Heian period and a lot grow in temple gardens. Some count 34 varieties as the traditional "Kyoto Vegetables of the temple cuisine".
Farmers wifes bring the vegetables to their customers in hand carts on certain days of the week.
Kyoto vegetables and pickles from these vegetables are also used in "obanzai" おばんざい Kyoto home cooking.
. . . CLICK here for Photos !
. Kyoto Obanzai Dishes
daikon (だいこん) 大根 radish
from temple 聖護院 (Shoogooin)・辛味・青味・時無・桃山・茎・佐波賀 Sabaka in Maizuru ,郡大根
Temple Shogo-In
This giant radish is also used for the dish called furofuki daikon "Gesimmerter Rettich".
ebiimo, ebi-imo 海老芋 sweet potatoes in the form of a shrimp and are prepared in famous dishes, like imoboo いもぼう【芋棒】potato sticks.
. . . CLICK here for Photos !
kabu カブ turnips 佐波賀・松ヶ崎浮菜・聖護院 Shogoin・大内・舞鶴 , 東寺蕪 Toji kabu
Tempel Toji, Kyoto
kabocha, see
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto
Kamo nasu, Kamonasu 賀茂茄子・京山 (eggplant) from the Kamigamo-area are as large as 300 to 400 grams per piece and are a summer vegetable. They are almost round. They are eaten boiled or fried with oil. With miso paste as dengaku.
They are the most well known of the Kyoto Vegetables. They are also used for pickles called "shibazuke".
. . . CLICK here for Photos !
... moginasu もぎなす they are a little smaller and harvested in early summer.
Kintoki ninjin 金時人参 Kintoki carrots Kyoo ninjin 京人参 "Kyoto carrots"
Kujoo negi, kujonegi 九条葱 leek from Kujoo
Near the tmeple Tooji.
Long green onion. It tastes best in the winter time. It is rather sticky, but this gives it a sweeter taste. The contrast of the white stem and green leaves is well liked and the leaves are also eaten.
These leek dates back to 711, according to the Kyoto Prefecture's Gardening Almanac of 1909.
. . . CLICK here for Photos !
kuwai クワイ arrowhead bulb
Sagittaria trifolia
kyoo takenoko 京竹の子/ 京筍 bamboo shoots from Kyoto
They are a typical spring vegetable. They are grown in special groves of Rakusai (western Kyoto) and different from the wild varieties. They are sweet and soft and can be served raw when freshly picked, only with a vinegar-miso-sauce.
kyuuri, Shoogooin kyuuri 聖護院胡瓜(キュウリ) cucumbers
. . . CLICK here for Photos !
. Manganji toogarashi 万願寺唐辛子 hot green peppers from temple Mangan-Ji .
mibuna 壬生菜(ミブナ)leavy vegetables from the Mibu area
畑菜・鶯菜・花菜
. . . CLICK here for Photos !
Mibu Temple Kyoto
mizuna (Japanese cabbage) called mibuna, grown near Mibu-dera (Mibu temple) a temple renowned for kyogen (comic drama flourished from the middle of the 14th century). The clear spring water helped with the irrigation of the fields to grow this plant. It has feathery leaves and the stalk is white and thin. The color contrast is one of its charms, so is its crunchy bite. It is used for soups, pickles, fried or in a salad.
Made with steamed and cut mibuna :
. tonsho mochi 屯所餅 "garrison mochi" .
myooga 京茗荷(ミョウガ)Japanese ginger
sasage 柊野ささげ(ササゲ) cowpea; black-eyed pea; southern pea
Vigna sinensis. Sasage-Bohne
seri 京芹(セリ) Japanese parsley; dropwort
Shishigatani nankin (pumpkin) see:
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto
Shogoin kabura, Shoogooin kabu 聖護院かぶ, a kind of turnip started with seeds from Omi brought to Kyoto during the Edo period. The thinly sliced turnips, salted and pickled with kombu (kelp) are called senmaizuke 千枚付け, which is the first of its kind to be eaten with no other food.
. . . CLICK here for Photos !
sugukina 酸茎菜(スグキナ)"sour turnip leaves"
Brassica rapa var. neosuguki
They are used for the pickle called "sugukizuke".
suguki are eaten as ochazuke in Kyoto.
. . . CLICK here for Photos !
toogarashi トウガラシ chilli peppers
伏見・田中・山科・万願寺・鷹ヶ峰
udo, kyoo udo 京独活(ウド)京うど
mountain plant which produces fat, white, edible stalks.
. . . CLICK here for Photos !
Udo from Edo
uri, Katsura uri 桂瓜(ウリ)gourd, melon
Cucumis. melo var. conomon
Katsura uri is used as the original ingredient for narazuke (pickles).
. . . CLICK here for Photos !
The temple cooks and chefs of Kyoto restaurants use these fresh vegetables for traditional dishes as well as some new experiments with Westernized dishes.
Nishiki Ichiba 錦市場 (Nishiki "Brocade" Market) is the kitchen of Kyoto.
. . . CLICK here for Photos !
京野菜摘みしばかりの涼しさに
Kyoo yasai tsumishi bakari no suzushisa ni
Kyoto vegetables -
freshly picked
they are so cool
Koono Kei-ichi 河野啓一
source : seseragi
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
The best known are from Kamekura village 亀蔵.
This is a pickled turnip, which is cut many times and looks almost as a yellow chrysanthemum blossom. The yellow color is enhanced with seeds of the gardenia (kuchinashi). The pickle liquid is rather sweet.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
For specially trained cooks, there is the title of
Meister of Kyoto Vegetables 京野菜マイスター
kyooyasai maisutaa
"Kyo-yasai Meister"
You must pass an examination to become one and get a certificate for it.
. . . CLICK here for Photos !
There is also a special logo mark for Kyoto specialities, including vegetables.
Kyoo maaku 京マーク Kyoto Speciality Logo
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
furoshiki with vegetable patterns 京野菜風呂敷
. . . CLICK here for Photos !
tamanokoshi (marry into the purple) charm 玉の輿お守り
to marry a rich husband or wife
with design of Kyoto Vegetables
talisman at Imamiya shrine 今宮神社
Einheirat in eine reiche Familie
*****************************
HAIKU
sokobie no yado no kinpira goboo kana
foot-cold -
the little inn serves
burdock roots
Tsuda Teiko 津田汀子
*****************************
Related words
kigo for mid-summer
***** yamagoboo no hana 山牛蒡の花 (やまごぼうのはな)
flower of the pokeroot, pokeweed
Phytolacca esculenta
山牛蒡に石ころ寄せぬあらきはり
yamagoboo ni ishikoro yosenu arakihari
Takada Chooi 高田蝶衣 Takada Choi
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper
***** WASHOKU : INGREDIENTS
gobo
[ . BACK to WORLDKIGO TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Burdock (goboo)
***** Location: Japan
***** Season: See below
***** Category: Plant and Humanity
*****************************
Explanation
edible burdock, comfrey, gobo, goboo 牛蒡
Arctium lappa, Greater Burdock
japanische Schwarzwurzel, "grosse Klette"
It has medicinal properties and is used in Chinese medicine (kanpo). Said to help with fatique, prevents catching a cold, provokes urin production and detoxifies.
Japan seems the only place where it is eaten as a normal vegetable.
Before use in Japanese food it has to be soaked in vinegar to remove the bitterness. Its fibers are good for digestion.
kinpira goboo 金平, the name comes from the Strong Boy, Kintaroo 金太郎.
Kintaro, Daruma daki Kintaroo だるま抱き金太郎
Something that gives you strenth, kin hira 金平
planting burdock, goboo maku 牛蒡蒔く(ごぼうまく)
kigo for spring
flower of burdock, goboo no hana 牛蒡の花 (ごぼうのはは)
kigo for summer
planting burdock in autumn, aki no goboo maku
秋の牛蒡蒔く
pulling out burdock, goboo hiku 牛蒡引く (ごぼうひく)
digging for burdock, goboo horu 牛蒡掘る (ごぼうほる)
kigo for autumn
................................................................................
kigo for mid-autumn
Fuji goboo 富士牛蒡(ふじごぼう) "Mount Fuji burdock"
subashiri goboo 、須走牛蒡(すばしりごぼう)
Fuji azami 富士薊 (ふじあざみ) "Mount Fuji thistle"
azami goboo 薊牛蒡(あざみごぼう)
Cirsium purpuratum
The name is burdock, but the plant belongs to the thistle family. The roots are often sold as a speciality of mountain hot springs and around Mount Fuji.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hiraki goboo 開牛蒡 (ひらきごぼう) "open" burdock
"divining sticks" burdock, sangi goboo 算木牛蒡(さんぎごぼう),
"crushed" burdock tataki goboo 叩牛蒡(たたきごぼう)
The long burdock roots are inscised various times and boiled long as they are. They resemble the divining sticks of temples and shrines. Sometimes the burdock is crushed.
kigo for the New Year
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
sacred rope like burdock, goboo jime 牛蒡注連( ごぼうじめ)
kigo for the New Year
Shimenawa 注連縄 details about the sacred rope
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yamamori Goboo 山盛りのゴボウ
Eating large portions of burdock
This is an event in the town of Kuninaka in Echizen, Fukui prefecture.
The "Goboo eating group" goboo koo ごぼう講 meets on February 17. The men in official robes eat long stripes of burdock and drink sake to pray for a good harvest and good luck for the coming year.
This dates back to the year 1705 when the poor villagers kept a secret field in the compounds of the local shrine Kuninaka jinja 国中神社 to grow some extra rice they did not have to give a way as tax crop. They offered the rice and burdock to the local deity and partook of it afterwards. Nowadays, 48 families of the village still keep this tradition.
About 30 menfolk of the neighbourhood meet at the home of the one in charge for this year. They have to eat a lot of rice and burdock, 5 go cups of cooked of rice each (gogoo mossoomeshi 五合物相飯). This year 3oo kilograms of burdock were cooked and eaten with the fingers.
. . . CLICK here for Photos of shrine Kuninaka Jinja ! 国中神社
福井県越前市国中町
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dishes with burdock root
kinpira gobo, kinpira gobō, kinpira goboo
きんぴらごぼう
simmered burdock root, braised burdock root
Carrots and burdock are stir-fried with salt and sugar.
. . . CLICK here for Photos !
Chikuzen-Ni with gobo
Fukuoka speciality.
Goboojiru 牛蒡汁 Miso soup with burdock
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Horikawa goboo 堀川牛蒡 (ほりかわごぼう)
burdock from Horikawa
One of the Kyoto Vegetables. It has been discovered under the "Horikawa" moat which Toyotomi Hideyoshi had build more than 300 years ago.
It is so big the inside is hollowed out and stuffed with minced meat of chicken or fish before it is braized.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yahata-maki やはたまき (八幡巻き) goboo burdock roll
Kyoto speciality.
With goboo from Yahata town.
*****************************
Worldwide use
*****************************
Things found on the way
Tenugui, small towels with vegetable design
Kyooyasai 京野菜 vegetables from Kyoto
. . . CLICK here for Photos ! Kyoyasai
Kyoosai 京菜 Kyoto Vegetables
Gemüse aus Kyoto, Kyoto-Gemüse
Kyo yasai vegetables are not of origin in Kyoto, but include vegetables that have been introduced from other areas. The vegetables have adapted well to the soil and the water of Kyoto. The seeds and the cultivation methods have improved over the generations and these vegetables are now very important to the cuisine of the town. There are about 50 different kinds available, usually named after its place of origin. They are all of strong appetizing colors and mostly eaten fresh, often used in the temple kitchen and for the tea ceremony cooking. Nowadays, they are even advertised on the internet.
Many are cultivated since the Heian period and a lot grow in temple gardens. Some count 34 varieties as the traditional "Kyoto Vegetables of the temple cuisine".
Farmers wifes bring the vegetables to their customers in hand carts on certain days of the week.
Kyoto vegetables and pickles from these vegetables are also used in "obanzai" おばんざい Kyoto home cooking.
. . . CLICK here for Photos !
. Kyoto Obanzai Dishes
daikon (だいこん) 大根 radish
from temple 聖護院 (Shoogooin)・辛味・青味・時無・桃山・茎・佐波賀 Sabaka in Maizuru ,郡大根
Temple Shogo-In
This giant radish is also used for the dish called furofuki daikon "Gesimmerter Rettich".
ebiimo, ebi-imo 海老芋 sweet potatoes in the form of a shrimp and are prepared in famous dishes, like imoboo いもぼう【芋棒】potato sticks.
. . . CLICK here for Photos !
kabu カブ turnips 佐波賀・松ヶ崎浮菜・聖護院 Shogoin・大内・舞鶴 , 東寺蕪 Toji kabu
Tempel Toji, Kyoto
kabocha, see
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto
Kamo nasu, Kamonasu 賀茂茄子・京山 (eggplant) from the Kamigamo-area are as large as 300 to 400 grams per piece and are a summer vegetable. They are almost round. They are eaten boiled or fried with oil. With miso paste as dengaku.
They are the most well known of the Kyoto Vegetables. They are also used for pickles called "shibazuke".
. . . CLICK here for Photos !
... moginasu もぎなす they are a little smaller and harvested in early summer.
Kintoki ninjin 金時人参 Kintoki carrots Kyoo ninjin 京人参 "Kyoto carrots"
Kujoo negi, kujonegi 九条葱 leek from Kujoo
Near the tmeple Tooji.
Long green onion. It tastes best in the winter time. It is rather sticky, but this gives it a sweeter taste. The contrast of the white stem and green leaves is well liked and the leaves are also eaten.
These leek dates back to 711, according to the Kyoto Prefecture's Gardening Almanac of 1909.
. . . CLICK here for Photos !
kuwai クワイ arrowhead bulb
Sagittaria trifolia
kyoo takenoko 京竹の子/ 京筍 bamboo shoots from Kyoto
They are a typical spring vegetable. They are grown in special groves of Rakusai (western Kyoto) and different from the wild varieties. They are sweet and soft and can be served raw when freshly picked, only with a vinegar-miso-sauce.
kyuuri, Shoogooin kyuuri 聖護院胡瓜(キュウリ) cucumbers
. . . CLICK here for Photos !
. Manganji toogarashi 万願寺唐辛子 hot green peppers from temple Mangan-Ji .
mibuna 壬生菜(ミブナ)leavy vegetables from the Mibu area
畑菜・鶯菜・花菜
. . . CLICK here for Photos !
Mibu Temple Kyoto
mizuna (Japanese cabbage) called mibuna, grown near Mibu-dera (Mibu temple) a temple renowned for kyogen (comic drama flourished from the middle of the 14th century). The clear spring water helped with the irrigation of the fields to grow this plant. It has feathery leaves and the stalk is white and thin. The color contrast is one of its charms, so is its crunchy bite. It is used for soups, pickles, fried or in a salad.
Made with steamed and cut mibuna :
. tonsho mochi 屯所餅 "garrison mochi" .
myooga 京茗荷(ミョウガ)Japanese ginger
sasage 柊野ささげ(ササゲ) cowpea; black-eyed pea; southern pea
Vigna sinensis. Sasage-Bohne
seri 京芹(セリ) Japanese parsley; dropwort
Shishigatani nankin (pumpkin) see:
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto
Shogoin kabura, Shoogooin kabu 聖護院かぶ, a kind of turnip started with seeds from Omi brought to Kyoto during the Edo period. The thinly sliced turnips, salted and pickled with kombu (kelp) are called senmaizuke 千枚付け, which is the first of its kind to be eaten with no other food.
. . . CLICK here for Photos !
sugukina 酸茎菜(スグキナ)"sour turnip leaves"
Brassica rapa var. neosuguki
They are used for the pickle called "sugukizuke".
suguki are eaten as ochazuke in Kyoto.
. . . CLICK here for Photos !
toogarashi トウガラシ chilli peppers
伏見・田中・山科・万願寺・鷹ヶ峰
udo, kyoo udo 京独活(ウド)京うど
mountain plant which produces fat, white, edible stalks.
. . . CLICK here for Photos !
Udo from Edo
uri, Katsura uri 桂瓜(ウリ)gourd, melon
Cucumis. melo var. conomon
Katsura uri is used as the original ingredient for narazuke (pickles).
. . . CLICK here for Photos !
The temple cooks and chefs of Kyoto restaurants use these fresh vegetables for traditional dishes as well as some new experiments with Westernized dishes.
Nishiki Ichiba 錦市場 (Nishiki "Brocade" Market) is the kitchen of Kyoto.
. . . CLICK here for Photos !
京野菜摘みしばかりの涼しさに
Kyoo yasai tsumishi bakari no suzushisa ni
Kyoto vegetables -
freshly picked
they are so cool
Koono Kei-ichi 河野啓一
source : seseragi
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
The best known are from Kamekura village 亀蔵.
This is a pickled turnip, which is cut many times and looks almost as a yellow chrysanthemum blossom. The yellow color is enhanced with seeds of the gardenia (kuchinashi). The pickle liquid is rather sweet.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
For specially trained cooks, there is the title of
Meister of Kyoto Vegetables 京野菜マイスター
kyooyasai maisutaa
"Kyo-yasai Meister"
You must pass an examination to become one and get a certificate for it.
. . . CLICK here for Photos !
There is also a special logo mark for Kyoto specialities, including vegetables.
Kyoo maaku 京マーク Kyoto Speciality Logo
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
furoshiki with vegetable patterns 京野菜風呂敷
. . . CLICK here for Photos !
tamanokoshi (marry into the purple) charm 玉の輿お守り
to marry a rich husband or wife
with design of Kyoto Vegetables
talisman at Imamiya shrine 今宮神社
Einheirat in eine reiche Familie
*****************************
HAIKU
sokobie no yado no kinpira goboo kana
foot-cold -
the little inn serves
burdock roots
Tsuda Teiko 津田汀子
*****************************
Related words
kigo for mid-summer
***** yamagoboo no hana 山牛蒡の花 (やまごぼうのはな)
flower of the pokeroot, pokeweed
Phytolacca esculenta
山牛蒡に石ころ寄せぬあらきはり
yamagoboo ni ishikoro yosenu arakihari
Takada Chooi 高田蝶衣 Takada Choi
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper
***** WASHOKU : INGREDIENTS
gobo
[ . BACK to WORLDKIGO TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
Daruma,
ingredients,
kigo,
soup,
vegetable,
Z ice cream
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