Okayama ... and Momotaro

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OKAYAMA

Momotaro Hodgepodge (momotaroo nabe)

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

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Explanation

Momotaro (Momotaroo ももたろう, 桃太郎 )
the Peach Boy is the hero of Okayama city. The main street is even called "Momotaro Road", momotaroo doori 桃太郎通り and an annual festival is held in his honor.
Der Pfirsischjunge


Clay Bell from Okayama


. Momotaro 桃太郎 and Yanagita Kunio 柳田國男 .
The Folktale Discussion
MOMOTARŌ NO TANJŌ (THE BIRTH OF PEACH BOY, 1933)

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The city of Okayama has now "invented" a hodgepodge named after this famous hero 桃太郎鍋.
It started off with a big pot serving visitors of a festival in 2006.
The hodgepodge includes ass the heroes of the story. Momotaro himself is represented by kibi dango, kibidango 黍団子 millet dumplings. The red demon is represented by mochi with red rice, whereas the green demon has yomogi mugwort mochi. The local momotaro jidori 桃太郎地鶏 chicken is used for the soup. Only local vegetables are used. They are cut into the heroes of the story, carrots are cut in little monkey shapes, the white dog is formed from radish. Yellow nira leek of Okayama is also added in great quantity to represent the tail of the pheasant.
It is quite fun to pick them all out of the pot when done. So the family has something to talk about when eating together.

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The main story of
Momotaro and Momotaro Dolls and Amulets

. Momotaroo 桃太郎 Momotaro the Peach Boy .

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Momotaro Festival in Okayama
"桃太郎祭り" Momotaro Matsuri
source : 　www.pref.okayama.jp

. . . CLICK here for Photos !

One of the attraction is the dance "uraja うらじゃ", where people paint the faces in all colors and wear fancyful costumes. Groups of many villages take part and often there is a competition for the best costumes and dancing.
My own village Ohaga also has a dance groupe of this kind.

. . . CLICK here for URAJA Photos !



桃太郎祭りずし弁当 Sushi for the Momotaro Festival
. . . CLICK here for Photos !





. Shrine Kibitsu Jinja 吉備津神社 .


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The story of Momotaro may be related to the old believes of the onmyodo 陰陽道　Yin-Yang Worldview. The direction of bad influence, kimon, is in the ushi-tora (bull tiger) direction. So one of the demons Momotaro is fighting has horns and the other wears a tiger skin.

And the Monkey, Dog and Pheasant are animals in the zodiac, in the opposite heavenly direction from the kimon　鬼門　.


The peach itself is seen as an auspicious symbol.
In the shrine Abe Jinja 安部神社 at the kimon related to the imperial palace in Kyoto is a metal peach, where people come to touch it to ward off evil 厄除けの桃 even today.
. . . CLICK here for Photos !　


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Momotarō (桃太郎)
is a popular hero from Japanese folklore. His name literally means Peach Tarō; as Tarō is a common Japanese boy's name, it is often translated as Peach Boy. Momotarō is also the title of various books, films, and other works that portray the tale of this hero.

The popular Children's song about Momotarō titled Momotarō-san no Uta (Momotarō's Song) was first published in 1911. One version of it is included below with romanization and translation.

Momotarō-san no uta (Momotarō's Song)
桃太郎さんの歌

Momotarō-san, momotarō-san (Momotarō, Momotarō)
桃太郎さん、桃太郎さん

Okoshi ni tsuketa kibidango (Those millet dumplings on your waist)
お腰につけたきびだんご

Hitotsu watashi ni kudasai na? (Won't you give me one?)
一つ私に下さいな！

Agemashou, agemashou (I'll give you one, I'll give you one)
あげましょう、あげましょう

Ima kara oni no seibatsu ni (From now, on a quest to conquer the ogres)
今から鬼の征伐に

Tsuite kuru nara agemashou (If you come with me, I'll give one to you)
ついてくるならあげましょう
©　More in the WIKIPEDIA !




4月に行われていた岡山桃太郎まつり
おかやま桃太郎まつり - Wikipedia -


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Momotaroo tomato 桃太郎トマト
Momotaroo tomato serii 桃太郎トマトセリー
Jelly from Momotaro Tomatoes
Momotaroo goorudo 桃太郎ゴールド Momotaro Gold Tomatoes
The skin is rather thin.
. . . CLICK here for Photos !
These tomatoes are a special kind of "sugar tomatoes シュガートマト" with a high sugar content.



Momotaro tomato amanatto トマト甘納豆
Sweet tomatos with a sugar coating


Momotaro grapes 桃太郎ぶどう momotaroo budoo
are big and green and very sweet. They have no kernels and the skin can be eaten too.
. . . CLICK here for Photos !


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Momotaro and Daruma ... 桃太郎とだるま


23x35cm
Painted with the wish to recover from illness.
source : 　www.eisai.co.jp/museum

One of the "smallpox paintings" . hoosoo-e 疱瘡絵 .


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Showa 33 in Shimonoseki
source : www.darmax.co.jp


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Chawanmushi served in a Daruma bowl
together with a Momotaro Sushi


桃太郎寿司でだるまの ハンニバル茶碗蒸し
source : 　blog.nan-can.com

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Bichu, Kurashiki Anko Meguri Stamp Ralley, October 2009
備中・倉敷あんこめぐり スタンプラリー


WASHOKU -Sweets from Okayama


Kurashiki Tenryo Sushi Matsuri / Okayama no Matsuri Sushi
and other festivals in Kurashiki


Bii Kyuu Gurume Ｂ級グルメ Grade B Gourmet, Okayama prefecture


Grade B Gourmet Meeting in Tsuyama
おかやまＢ級グルメフェスタin津山
B Kyu Gurume .. Festa in Tsuyama
March 20 / 21, 2010 in Tsuyama town


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Other dishes from Okayama

amidaikon あみだいこん
amiebi (ami-ebi) shrimp, radish and ginger are cooked with soy sauce, rice wine and sugar. A dish to bring autumn to the region of the Inland sea.
. . . CLICK here for Photos of ami-ebi あみえび!


aounagi, ao-unagi アオウナギ, アオ鰻 blue eel from Bizen Kojima Bay


arasuka アラスカ, arasuka mame アラスカ豆 Alaska green peas
arasuka gohan アラスカご飯 cooked rice with green peas.


barazushi ばらずし　バラ寿司)Gemischtes Sushi
In Okayama wird ein reichbestücktes Sushi in einem Teller angerichtet. Auf den Sushi-Reis kommen verschiedene Auflagen, es ist eine Art, die auch „chirashizushi“ genannt wird. Der Segen des Meeres und der Segen der Berge leuchtet in bunten Farben auf dem weißen Reis. Der Regionalfürst von Bizen und Okayama, Ikeda Mitsumasa (1609-1682), erließ damals einen Sparbefehl, nach dem für eine Mahlzeit nur „eine Suppe und ein weitere Speise“ serviert werden durften. Seine schlauen Untertanen umgingen diesen Befehl, indem sie auf einem großen Teller Reis allerlei Fischstücke, Garnelen und andere Meeresfrüchte sowie viele Gemüsesorten der jeweiligen Saison anhäuften. Dieses farbenprächtige Sushi hat sich bis heute erhalten und darf bei keiner Feier oder Festlichkeit fehlen, es wird daher auch „Festtags-Sushi“ (matsurizushi) genannt.


bengara karee ベンガラカレー Bengara Curry from Fukiya Village


dodomese どどめせ sushi rice with mixed ingredients
a kind of takikomi gohan with vinegar, to make a sushi. The beginning of the chirashizushi of Okayama. Already prepared in the Kamakura period. At that time, there was a stop-over for ships from Bizen to Fukuoka, where the takasebune ships used this kind of mixed rice as obento. The original word was doburoku meshi どぶろくめし (doburoku is cloudy white sake rice wine). It is also the origin of Bizen barazushi 備前ばらずし.
. . . CLICK here for Photos !


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FAGI FOODS ファジフーズ
Fagiano Okayama ファジアーノ岡山

icecream from Hiruzen milk
onigiri with mentaiko
Fagi Chicken KATSU Burger ファジチキン勝バーガー
Fagi crepe
Chahan bento チャーハン弁当 fried rice bento
pon juice ポンジュース orange juice

. . . CLICK here for Photos !

Fagiano Okayama Football Club is a football club from Okayama, Okayama, Japan. Fagiano currently play in the J. League Division 2, the second-tier professional football league in the country. Fagiano in Italian means "pheasant", and it's a reference to the pheasant that was a companion of local legend character Momotarō. Their mascot Fagi-kun is based on the specific species native to Japan, the Green Pheasant.
©　More in the WIKIPEDIA !


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funameshi フナ飯 rice with funa fish


gonboo baagaa ゴンボーバーガー,牛蒡バーガー,　ごんぼうバーガー” hamburger with gobo
Ibara town　井原
The town grows a lot of the variety Meiji goboo (gonbo in the local dialect) and puts this vegetable in many dishes. It is also sold as a "station lunch" ekiben.
明治ごんぼうバーガー
CLICK here for PHOTOS !



hime toogarashi 姫とうがらし roter Pfeffer aus Okutsu
hime togarashi, red hot chili peppers
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It is sold in various preparations, dried, as powder or in hot oil salad dressing. Even Konnyaku is flavored with red chili (konnyaku hime).


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Hiruzen Yakisoba 蒜山焼そば fried noodles from Hiruzen
Flavored with miso sauce.
This has become more popular with the B-Kyu Gurmet movement, and even one prizes.
It is an old dish, keeping the tradition of the region. In winter, when snow covered the exit passes fro the highlands, farmers had to make do whith what they could preserve. So each family used some kind of miso pickles and a home-made miso-sauce mix for a "family flavor".
The chicken for this dish come from old hens, which have done their duty laying eggs. It was suggested to use young chicken with softer meat, but that is not the tradition of Hiruzen farmers, so the old ways were revived in this popular noodle dish.
. . . CLICK here for Photos !


Hiruzen okowa 蒜山（ひるぜん）おこわ Mochi-Klebreis mit roten Bohnen
und anderem Gemuese aus dem Hiruzen Hochland
. . . CLICK here for Photos !


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horumon udon ホルモンうどん udon noodles with innards
hormon udon
In the town of Tsuyama 津山市 this is quite popular as one of the B-kyu B 級グルメ second class gourmet foods. It even won third grading in the All Japan B-Kyu events in 2009. It was served at our village sports festival this autumn, look at the delicious photo above!
. . . CLICK here for Photos !

ホルモンのうどん振舞う運動会

they even serve
hormon udon noodles -
villge sports festival

Gabi Greve, October 2009


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inoshishi raamen いのししラーメン　with wild boar meat
from Niimi town, Okayama　新見市岡山県



kakioko, kaki oko カキオコ omelette with oysters
kaki okonomiyaki ... kakioko was coined in 2008 for promoting the village.
About 10 to 15 oysters per portion are put in a kind of okonomiyaki pizza style omelette with a lot of cut cabbage.
It is also called "Hinase yaki" 日生焼き
from Hinase fishing port 日生地区, near Bizen
. . . CLICK here for Photos !



kako no jabujabu 水夫のじゃぶじゃぶ sailor's jabu-jabu
Ushimado 牛窓




karee, furuutsu karee フルーツカレー　curry with local fruit
like peaches, persimmons, pione grapes, Momotaro tomatoes and even innards of pork (horumon karee)
Click on the photo to start your walk through our local specialities.



Kasaoka raamen 笠岡ラーメン Kasaoka ramen noodle soup
made only with chicken meat (chikin chaashuu) and chicken soup, since more than 50 years.
After the war, Kasaoka town was surrounded by chicken farms.
CLICK here for PHOTOS !



kenbiki-yaki, kenbikiyaki ケンビキ焼き, けんびき焼き
Kenbiki, kembiki in local dialect means "to be tired".
In the local dialect, the first of June, rokugatsu ichinichi, rokugatsu hitohi was pronounced rokkahidee ロッカッヒテエー was one whole day in June when the farmers did the planting of rice seedlings. All villagers would stop their other work and be out in the fields, also called shiromidi シロミテ, white day.
On this day, the kenyiki-yaki, prepared in a hooroku ホウロク earthen pan wrapped in leaves of myoga ginger was offered to the local deities (ujigami 氏神様、内神様) and later eaten by the whole family.
. . . CLICK here for Photos !
Recipe see below.


kibimochi, kibi mochi きび餅 mochi with millet
Often mochikibi もちきび flour is used to make it.
They were a substitute for poor farmers who could not afford to use mochigome rice in olden times.
. . . CLICK here for Photos !


Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi
from Hiruzen. kokera sushi


kurobuta from Nagi, Sakushuu　作州 black pork meat
Sakushuu kurobuta sushi with sushirice and black beans
yellow nira from Nagi



kusagina kakemeshi くさぎなかけめし
rice with kusagina leaves
From Kibi Chuo Town, Kibi Kogen highlands 吉備高原
kusagina are the leaves from a tree of the verbena officinalis family (kumatsuzura クマツヅラ科), which grows about 3 meters in hight. The leaves are big and eggshaped and have a strong smell. The leaves are dried and eaten as hozonshoku by the hunters of the mountainous area. They are rich in vitamin C and Calcium.
It is now also prepared as a school lunch and sold in packs online.
. . . CLICK here for Photos !


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mamakari, sappa ままかり（さっぱ） Sardinella zunasi
. . . . . mamakarizushi ままかりずし sushi with mamakari fish


mogai 藻貝 / もがい も貝 small clams
Boiled as tsukudani, put on the bento lunchbox or in miso soup.


mokuzugani　藻屑蟹 / モクズガニ Japanese mitten crab
from Kumenan, along the river Asahigawa 久米南, 旭川


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otsukakegohan, o-tsu kakegohan お汁かけごはん
rice with miso sauce
A bowl of local rice is doused with a bowl of miso sauce. A few pickled vegetables as a side dish make a simple farmer's meal.
Kumen Town, Michi no Eki 道の駅久米の里
source : Sanyo Shinbun, December 2009


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- new instant ramen soups　インスタント　ラーメン

gomamiso raamen　ごまみそラーメン　with sesame seeds and miso paste

momotaroo dango raamen 桃太郎団子ラーメン　with chicken meatballs

satoyama raamen　岡山里山ラーメン "Village noodle soup" with mushrooms and all kinds of vegetables

setouchi kaki raamen　瀬戸内カキラーメン from Setuichi, with oysters


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sabazushi サバずし / 鯖ずし
Speciality in Northern Okayama prefecture, especially prepared for the autumn festival. The salted fish was brought from Tottori during the Edo period and the farmers could only afford to buy it just after the harvest.
In my village, the farmers wifes offer their handmade sabazushi to friends and family.
. . . CLICK here for Photos !


Sakushuu kuro 作州黒 Black beans from Sakushu province
Sakushu is an old name of some northern parts of Okayama prefecture
. . . CLICK here for Photos !


sawara no kookozushi サワラのこうこずし


shirasagi komugi しらさぎ小麦　"white heron" type of wheat
good for making udon noodles.
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tai no hamayaki 鯛の浜焼き
sakuradai no hamayaki 櫻鯛の浜焼き
from Kasaoka Town
. . . CLICK here for Photos !



. WASHOKU
Tamagokake gohan TKG 卵かけご飯 boiled rice with raw egg 　
Misaki Cho, 美咲町. made from tanada mai, rice from the terraced rice fields of Ohaga Nishi　大垪和西.
Ohaga, home of Gabi Greve



. Tsuchinoko ツチノコ or 槌の子 hammerspawn
legendary reptile souvenir food, Akaiwa and Yoshii



Tsuyama, B Kyu Gurume .. Festa おかやまＢ級グルメフェスタin 津山
March 20/21, 2010



Urajima renkon 連島レンコン lotus roots from Urajima town
連島町（つらじまちょう）. Kurashiki 倉敷市
They are quite delicious when eaten raw. Harvested from late autumn onward.
. . . CLICK here for Photos !
They are also trying to make shochu (renkon shooshuu レンコン焼酎) liquor with this roots.


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. Oishii o-hanashi Okayama
おいしいおはなし 岡山 .
Literature and Food Event from February to March 2012

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- source : kyoudo-ryouri.com/en.. okayama .. -
Bukkake Udon
Hawasabi Sushi
Iidako boiled with soy sauce
Jaku Tempura
Manzen Kabura
Shino Udon
Takomeshi
Ujo Golden Sushi


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Worldwide use


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Things found on the way

Kintaro, the Golden Boy
Daruma Museum


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HAIKU

kibi, millet and
millet dumplings 黍団子（きびだんご） kibi dango
kigo for mid-autumn

ume saku ya inu ni matagaru momotarô

plum blossoms --
riding a dog
the Peach Boy



老が世に桃太郎も出よ捨瓢
oi ga yo ni momotaroo mo deyo sute fukube

to an old man's world
Peach Boy, come out!
hollow gourd


Kobayashi Issa

In Issa's journal this is the first haiku of Eighth Month, 1816. Earlier that year, the last haiku of Second Month began with the same first two phrases, but ended with "peach blossoms" (momo no hana). Though the kanji for "gourd" is today read as hisago, Issa read it as fukube. Shinji Ogawa notes that a hollowed fukube could be used as a container or bottle.
In this haiku, "the gourd becomes a magic lamp or a bottle where a Genie comes out, in this case, Peach Boy." He adds, "There is a Japanese phrase, hyootan kara koma which means 'a horse from a gourd' or 'an unexpected thing happened'."
Tr. David Lanoue


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Kurashiki 　倉敷　 is famous for its canals and willow trees. There is a group of elders who go around town with masks and large fans and tap people on the head for good luck.
They walk around as representatives for their friends who are bedridden and can not go out.



suinkyo, su-inkyo 素隠居 （すいんきょ）persons in retirement
. . . CLICK here for Photos !

. Suinkyo Matsuri - Festival at Achi Shrine 阿智神社 .


. Toys and Talismans from Japan .



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Related words

Momotaro Food / my photos

***** WASHOKU : Local chicken (jidori)

Shoodoshima 小豆島 Shodoshima
Kagawa prefecture, but close to Okayama


***** WASHOKU : Regional Japanese Dishes


***** . Momotaroo 桃太郎 Momotaro the Peach Boy Dolls .

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- #okayama #momotaro -
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Ishikawa Prefecture

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Ishikawa (Kaga)


Including Wajima, Noto Peninsula, some islands, including Notojima, Mitsukejima, Hegurajima. Wajima is famous for its laquer ware.
Lackarbeiten aus Wajima.

Ishikawa Prefecture (石川県, Ishikawa-ken) is a prefecture of Japan located in the Chūbu region on Honshū island. The capital is Kanazawa 金沢.

Nō (Noh) was introduced to the area during the rule of the fifth Maeda lord Tsunanori and was refined into the Kaga hosho style.
The tea ceremony arrived in 1666 when Maeda Toshitsune invited Senbiki Soshitsu of urasenke to Kanazawa.
Kutani porcelain (Kutani yaki), bright colored glazes not unlike Chinese porcelain.
Ohi teaware (Ōhi yaki), a pottery style unique to Kanazawa.
Kaga silk (Kaga yūzen), a complicated silk print technique with an intentional rough look (wabi-sabi).
Kanazawa lacquerware (Kanazawa shikki), high quality lacquerware traditionally decorated with gold dust.
Kanazawa gold leaf (Kanazawa haku), a technique of beating gold into wafer-thin sheets.
Kaga mizuhiki, ribbon-like decorations made from glued Japanese paper (washi).
Kaga inlay crafts (Kaga zōgan), a combination of thin flat and thread metal inlays.

©　More in the WIKIPEDIA !

oomichoo ichiba 近江町市場 Omi-cho Market

the old Kaga domain 加賀

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Special dishes from Ishikawa

quote
Since ancient times, the human race has benefited from microorganisms by creating various fermented foods. Japan has internationally well known fermented foods such as soy sauce and miso, sake, dried bonito and natto, but it seems that with its hot, humid summers and cold winters, Ishikawa Prefecture has a climate that is particularly suited to fermentation. And indeed, there are many fermented foods in Ishikawa as well.
see below
Narezushi
Ishiri/Ishiru
Kabura-zushi/Daikon-zushi
Konka-zuke (fish pickled in rice-bran paste)
source : shofu.pref.ishikawa.jp



akashia hachimitsu アカシアはちみつ acacia honey


amaebi 甘えび sweet shrimp
. . . . . gasuebi, gasu-ebi , Echizen amaebi, ama-ebi 越前甘えび / がすえび/ がす海老
Grilled with salt as shioyaki.
. . . CLICK here for Photos !
but
Echizen (越前国, Echizen no kuni) was an old province of Japan, which is today the northern part of Fukui prefecture.


azami no uchimame jiru あざみの打ち豆汁 soup with thistles

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WASHOKU
FU 麩 Wheat glutene preparations 　
breadlike pieces of dried wheat gluten 　
necessary for the Kaga cuisine. sudarebu
Fu-Croutons, aus Weizenmehl.
Enthalten Weizengluten

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fugu no ranso no nukazuke ふぐの卵巣の糠漬け roe of fugu fish ovaries with eggs pickled in ricebran
The ovaries are poisonous. They are first pickled in salt for one year, then in komenuka ricebran from the area for another year, while some iwashi-dashi is poored into the barrels to give it better taste. This dissolves the poison and makes it a delicous topping for rice. Some families keep the proud tradition as a kind of "World Heritage".
. . . CLICK here for Photos !



gori no tsukudani ごりの佃煮 tsukudani of gori fish
Cottus pollux. (kajika). Japanese sculpin
. . . CLICK here for Photos !
Kaulkopf.



hachiku no nimono はちく（淡竹）の煮物
special boiled bamoo dish


hamairi, hamayude, hama-iri 浜いり / 浜ゆで "fish boiled at the beach"
Boiled simply in salt water, but this brings the taste of the fish to ist best.

hawasabi no sennazuke 葉わさびのせんな漬け
pickles with leaf wasabi Japanese horseradish


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ishiri ryoori いしり料理 dishes with a special fish sauce
Ishiri is made from fermented squid liver and salt. This preparation has antioxidant properties and is very healthy.
. . . CLICK here for Photos !

quote
“Ishiri”, or “ishiru”いしる料理, which has been made on the Noto Peninsula since ancient times, is one of Japan’s most well known fish sauces. It is made from squid entrails or sardines. Alternating layers of fish and salt are placed in a barrel, and left to ferment for one to two years. The liquid produced this way is used to flavor soups and boiled dishes. Despite the fact that a lot of salt is used, the flavor is sweeter than it is salty. This is because a lot of amino acid is produced during the fermentation process. The sauce contains balanced amounts of glutamic acid, which produces good flavor, asparaginic acid, which produces acidity, and alanine, which produce sweetness, as well as lysine and arginine, which produce bitterness. All of these elements combine to give the sauce a sophisticated taste. Because it also contains the antioxidant taurine and lowers blood pressure, it is attracting attention as a health food.
source : shofu.pref.ishikawa.jp


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iwashi no tamago no hana sushi いわしの卯の花寿司


jibuni じぶ煮（冶部煮）boiled duck meat
. . . CLICK here for Photos !
The name comes from the sound "jibu jibu", when a different tasty broth is cooked for each ingredient. Preparing with different broths (shitagoshirae) is important.
A special kind of FU is also used, sudarebu　すだれ麩. FU is a kind of gluten croutons, which here in Kaga is of a long rectangular form.
. . . CLICK here for Photos of "sudarebu" !
The final toromi with a bit of wheat flour for the broth is important.
Jibuni is served in a special jibuni wan, laquer bowl, which is rather flat to show the different ingredients.
Another source says there was a samurai Okabe Jibuemon 岡部治右衛門（じぶえもん） who invented this dish.
http://www.ajinomoto.co.jp/recipe/condition/menu/704421.asp
haiku see below
kigo for all winter


kagami mochi 鏡餅 "mirror mochi" for the new year
in red and white, koohaku, for extra good luck
CLICK here for PHOTOS !



Kaga ryoori, Kaga ryori 加賀料理 dishes from Kaga
. . . CLICK here for Photos !
Kaga renkon ryoori 加賀れんこんの料理 with lotus root
Kaga yasai ryoori 加賀野菜料理 vegetable dishes from Kaga
Kaga ryori is also famous for the Kutani plates and pots used. Motenashi no kokoro.
See below for MORE.



kaki no hazushi, sushi 柿の葉ずし sushi with persimmon leaves

kamameshi 釜飯 rice cooked in a kama bowl

kamo no jibusuki 鴨のじぶすき hodgepodge with duck meat

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konka-zuke こんか漬け /こんかづけ fish pickled in rice-bran paste
. . . CLICK here for Photos !
quote
Pickling in rice-bran paste is one of the ways of preserving fish that developed in Japan, an island country with plentiful fish. This dish is made in almost every area on the Japan Sea coast, and it has many different names. In Ishikawa Prefecture it is usually called “konka-zuke”. The fish used include sardines, herring, mackerel and blowfish. The head and entrails of large fish are removed, and the fish are cut into three fillets. Small fish are salted and then pickled in rice-bran paste as they are. Blowfish are soaked in salted water, dried, and then pickled in rice-bran paste. In Ishikawa Prefecture rice malt is often added for flavor.
source : shofu.pref.ishikawa.jp


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korogaki ころ柿 dried persimmons


matsutake　マツタケ / まつたけ/ 松茸 matsutake mushrooms
Tricholoma matsutake
one of the most expensive mushrooms of Japan.
prepared as dobinmushi and other delicacies
. . . CLICK here for Photos !
Kiefernpilz


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narezushi なれ寿司（鮨）
hinezushi
. . . CLICK here for Photos !
quote
“Narezushi” is made by salting fish, pickling it with rice, and then pressing it while it undergoes lactic acid fermentation. It is a food that represents the deep connection between Southeast Asian and Japanese food culture. In the Noto region of Ishikawa it is called “narezushi”. The fish used range from river fish such as dace and sweetfish, to saltwater fish such as horse mackerel, mackerel, hachime, salmon and small sea bream. People in each region use the fish that is most familiar to them. The head and entrails are removed from small fish, and large fish are cut into fillets. After 40–50 days of pickling, the flavor is absorbed, and the bones are soft. In some households vegetables are pickled together with the fish.
source : shofu.pref.ishikawa.jp

http://www.jetro.org/trends/food_recipe.php


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Noto no kaki ryoori 能登のかき料理 oysters from the Noto peninsula


Rusk / 金沢金箔ラスク Kanazawa Kinpaku Rasuku (rusk) bread with cold foil


sazae ryoori さざえ料理 dishes with sazae conches



Suzu Salt 能登すず塩
This mineral-rich sea salt comes from the Japan Sea at the edge of Ishikawa´s Noto peninsula where the people of Suzu have been preparing it by hand for over 500 years. This handcrafted salt has a soft, luxurious flavor, and with its slightly sweet flavor, it is the perfect complement for sashimi, tempura or fried and grilled dishes. Suzu salt is also an excellent addition to soups, dressings and sauces in both western and Japanese preparations.The Japanese government officially recognizes traditionally prepared Suzu salt is as an 'intangible cultural product' of Japan. source : 　www.jetro.org


tai no karamushi 鯛の唐蒸し steamed sea bream
Speciality of Kaga ryoori
. . . CLICK here for Photos !


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Kaga Ryori : （加賀料理）
Kaga cuisine, Küche aus Kaga

The mountains, hills, plains, rivers, lagoons, dunes, Sea of Japan and other sources of abundant nature in its purest form bring their rich ingredients to Kanazawa and her people. They have also, over the centuries, led to the refined sophistication that is the modern day cuisine of Kanazawa.
Kabura-zushi (salted yellowtail sandwiched between turnips), jibu-ni (stewed duck with vegetables) and tai-no-karamushi (steamed sea bream with vegetables) are worthy of special mention but to round off the satisfaction of the palate, the satisfaction of the eyes is oftentimes enhanced as such local dishes are usually served on locally produced Kutani porcelain and lacquerware.
www.att-japan.net

The most famous place is Otomo-Ro, Ootomo roo 大友楼
founded 180 years ago, The Otomo family has been the appointed cook for the Maeda daimyo.
The present owner is Otomo Satoshi 大友佐俊　（おおとも さとし）a direct descendant in the 7th generation.
Satoshi was once been invited to Vienna (Wien) to cook for the descendant of the Habsburg Queen Maria Theresia, Gräfin Camilla Habsburg, on November 2, 2007. He took two of his best cooks and the three produced Kaga Cuisine with the ingredients they could get in Vienna. He took with him a very precious laquer box which the Maeda Daimyo had used on outings. The other dishes were served on the famous AUGARTEN porcelain from the Habsburg Musuem, which lend them for this occasion. They served 11 different dishes, including a desert to go with coffee.
They used the kitchen of the private castle Schloss Seisenegg of friends of the Habsburg family and had to carry all the dishes through the corridors of the castle to the guests in the dining room. Satoshi waited on the guests and explained the Kaga food, which the 3 Europeans (Herr und Frau Seisenegg und Camilla) had to eat with chopsticks.
Kaiserkoch Satoshi Otomo, as he is called in a local German newspaper clip.
加賀百万石の「殿様の料理番」がウィーンの古城でハプスブルク家の子孫に豪華絢爛な料理絵巻で挑む料理
On Japanese TV in a 2 hour special probram.



Jibuni

One of Kanazawa’s signature dishes, Jibuni has been a traditional meal in Ishikawa for generations. In Japan, Jibuni is often prepared at the table while guests drink beer or sake and talk before serving themselves from the communal pot. This is somewhat similar to other hot-pot (nabe) style dishes, but the cooking method is somewhat unconventional even within Japan. Jibuni begins with a starch-battered duck that is chopped, bound, and steamed. This is then added to the seasoned bonito broth along with several regional vegetables and brought to a boil. As with most of Kaga cuisine’s specialty dishes, Jibuni is known for more than its savory and layered flavors and is meant to appeal to the nose and the eyes as well as to the taste buds.


ISHIRI いしり　
. . . CLICK here for Photos !
(see also above)
is a kind of soy sauce made with fish parts 魚醤油 at the Oku Noto peninsula 能登半島 and used for traditional dishes of this area. The liver of surume ika スルメイカ, iwashi sardines caught in the Tsushima Kairyuu 対馬海流 sea current are used. This sauce is also called 「いしる ishiru」、「よしり yoshiri」、「よしる yoshiru」、「塩しり shioshiri」、「塩しる shioshiru」.
And old pronounciatio of the word for fish was YO ヨ or IO いお.
shiri derived from shiru 汁, liquid.
Fish was also called I, as in the place name for the river Itoigawa 糸魚川（イトイガワ）.
In Oku Noto 奥能登地方, vegetable soup is called najiri 菜汁（ナジリ).
In the Noto peninsula, a lot of salt is also produced since olden times.

There is also Ishiri Ponzu.

WASHOKU : Soy Sauce , Sojasoße, Sojasauce 醤油



Kaga vegetables 加賀野菜 Kaga yasai
Vegetables from Ishikawa prefecture

15 types of vegetables have been grown in the area since 1945 and before. They grow in the Kaga plain and have the good water of Mount Hakusan.

aka kabocha 赤かぼちゃ. 赤皮甘栗南瓜 red-skinned pumpkin
Utsugi akagaw amakuri kabocha
打木赤皮甘栗かぼちゃ（うつぎ・あかがわあまぐり‐）
. . . CLICK here for Photos !
roter Hokkaidokürbis aus Kaga

akazuiki 赤ずいき red taro stems
. . . CLICK here for Photos !

Gensuke daikon 源助大根（げんすけだいこん） Big Radish
A special variety grown first by Inoue Gensuke 井上源助.

Gorojima kintoki 五郎島金時 sweet potatos from Gorojima Town
. . . CLICK here for Photos !
It has less fiber than other varieties of Japan and is sweeter. Used to make monburan モンブラン sweet cakes from August to November.

Futazuka karashina 二塚からしな（ふたつか‐）
karashina "mustard leaf" from Futatsuka
Brassica juncea, Senfkraut.

heta murasaki nasu ヘタ紫なす violet eggplants
eggplants, "green to the stem". also called
marunasu 丸なす "round eggplants"


Kaga futo kyuuri 加賀太ぎゅうり（かが・ふと‐）
thick cucumbers from Kaga

Kaga tsurumame 加賀つるまめ green beans
Stangenbohne, Phaseolus vulgaris

Kanazawa ippon futonegi 金沢一本太ねぎ
thick leek from Kanazawa
dickre Lauch aus Kanazawa

Kanazawa shungiku 金沢春菊
Mutterkraut aus Kanazawa. From October to April.
Chrysanthemum coronarium


kinjiso, kinjisoo 金時草（きんじそう)
Gynura bicolor . Kinjisoo-Blattgemuese
It has zigzagshaped leaves and the color of the front is green, where as the backside is a sparkling "kintoki 金時" bright red-violett color. Hence the name, which resembles the kintoki sasage 金時ささげ mame, red-violett beans.
Kinjiso is rich in vitamins a, B1, B2, calium, iron, calcium and others.
. . . CLICK here for Photos !

kuwai くわい arrowhead
Sagittaria trifolia. Pfeilkraut

maruimo, maru-imo, 丸いも round yam root
Dioscorea japonica
„Runde Jamswurzel“

renkon, Kaga renkon 加賀レンコン/ 加賀れんこん
Lotos roots from Kaga
Lotus aus Kaga

satsumaimo , satsuma imo さつまいも sweet potatos

seri セリ, せり, 芹
Brunnenkresse. Japanische Petersilie. Oenanthe javanica

takenoko たけのこ bamboo shoots
From April to May.


Other traditional vegetables

aoshima uri, kata uri 青シマ瓜（かた瓜）
... mino uri みの瓜
... nashi uri, ama uri なし瓜（あま瓜）
gourds

Dentooji satoimo 伝灯寺里芋 sato imo from temple Dentoji

Kaga hakusai 加賀白菜 chinese cabbage from Kaga
Kaga fushinari kyuuri 加賀節成きゅうり（かが・ふしなり‐）
cucumbers from Kaga

Mitani akigyuuri 三谷秋胡瓜（みたに・あきぎゅうり）
autumn cucumbers from Mitani

Tsurugisaki 剣崎辛長なんば

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seafood from Kaga
crabs are eaten from November onward.
zuwaigani, male snow crabs. female crabs, which are half the size, are called "kobakogani" こばこ蟹.
kani no koorayaki 蟹甲羅焼き

buri 鰤 yellowtail
buri daikon ぶり大根 yellowtail with radish
. . . CLICK here for Photos of BURI DAIKON !
buri no tataki 鰤たたき
buri no shioyaki 鰤塩焼き

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kaburazushi, kabura-zushi カブラ寿司, 蕪ずし］
salted yellowtail sandwiched between turnips
The most representative food in winter in Kanazawa. The name is SUSHI, but it is a sort of pickled food and special taste for every home. Thick slices of salted turnips are cut open and a slice of salted yellowtail is sandwiched inbetween. The whole is marinated in rice and rice malt. It is prepared to be eaten about 2 weeks after the preparation, so it can ferment to the proper taste. Essential for the New Year food.
Fermentierte Rüben und Gelbschwanz
. . . CLICK here for Photos !

quote
“Kabura-zushi” and “daikon-zushi” are representative winter foods of the Kaga region of Ishikawa Prefecture, derived from “narezushi” . “Kabura-zushi” is made by cutting turnip into round slices, which are pickled in salt. Salted yellowtail fillets are sandwiched between the pickled turnip slices, and pickled with a mixture of rice and rice malt. “Daikon-zushi” is made from daikon radish and re-hydrated dried herring. The fermentation process is affected by the temperature, and by the amount of pickling salt used, so it is difficult to judge the length of time for pickling. The acidity produced by lactic acid fermentation and the mild sweetness of the rice malt, combined with the flavor of the fish, make this dish popular as an accompaniment to sake.
source : shofu.pref.ishikawa.jp


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Kanazawa no Wagashi 金沢に和菓子
Tea sweets from Kanazawa, Japanese confections

The tea ceremony has old roots in Kanazawa. The expressions of the four seasons are rooted deep with the people. Not only the taste, but the seasonal look of the sweets is attractive. The tradition has been supported by "sweets craftsmen" for a long time. It is part of the culture of Kanazawa.
The tea ceremony and with it the wagashi sweets, has flourished in Kyoto, Matsue (Shimane) and Kanazawa.
The first daimyo, Maeda Toshiie 前田利家 (1538―99）, was a close friend of Hideyoshi and had experienced the tea ceremony with him. His eldest son, Maeda Toshinaga 前田利長 （1562―1614） had studied TEA with the great tea master Sen no Rikyu 千利休. The third daimyo of the Maeda clan, Toshitsune 利常, studied TEA with master Kobori Enshu 小堀遠州 and Sensoosen Sooshitsu 仙叟千宗室（せんそうせんのそうしつ）. The fifth daimyo was also involved in TEA,especially the collection of tea untenils (cha doogu 道茶具).
Therefore even the normal people of the town of Kanazawa learned about tea and its importance in Japanese culture.
Japanese sweets are made with images of seasonal natural features from raw materials, such as rice, red beans and wasanbon sugar from Shikoku.

The first tea sweets were made when Toshiie came to Kanazawa in 1590. Then he appointed a sweet maker for his castle, 堂後屋三郎衛門. Another appointed sweet maker, 樫田吉蔵, was the first to came up with the idea of making sweets in five colors (goshiki namagashi)五色生菓子 in 1600, when princess Tamahime 珠姫 (second daughter of Tokugawa Hidetada) came as bride for his younger brother Toshitsune to Kanazawa.
White riceflower manjuu with sweet bean paste are colored red to represent the rising sun. Brown Sesame cover is the moon behind the clouds. Diamond-shaped manjuu represent the waves of the sea. Yellow grains are the full moon in its splendor. Red bean paste on the outside of a cake represent the land and country side with the farmers.


In 1630 Toshitsune had ordered to make some dry sweets (higashi) rakugan with the decorative inscripton of the name of Chooseiden (choseiden) 長生殿
wirtten by famous calligrafer Kobori Enshu.
They are now one of the three most famous sweets of Japan!
. . . CLICK here for Photos !


The people of Kanazawa were also very pious and there are many temples in town. The sweets of the daimyo were soon used for religious ceremonies too and thus among the common people. Especially rakugan dry sweets, Manjuu and Mochi were favorites.
There are sweets for all seasons and all seasonal religious festivals

tsuji uranai, Fortune Cookies
for the new year fuku-ume 福梅and tsuji uranai 辻占
. . . CLICK here for FUKU UME Photos !
Fuku-ume, the "Auspicious plum" comes as a wafer in red and white. Tee plum blossom is in the family crest of the Maeda clan. This is eaten for the New Year.



for Dolls festival. kinkatoo 金花糖
(forms of fish like tai and koi made of sugar)
„Goldener Blumen-Zucker“


in summer 氷室饅頭 himuro "ice cellar manjuu"
Eaten on the first day of the 7th month (himuro no tsuitachi)
They are of white and red color and eaten with the wish for good health during the following year. Made from barley flower. In Kaga it was custom to open the ice cellars (himuro) on the first day of the 6th month (now June 30). The ice, which was collected in winter from pure wter ponds, was put on carts and transported hastily to the Shogun in Edo.
. . . CLICK here for Photos !

for Star festival. sasagemochi ささげ餅 with beans
. . . CLICK here for Photos !


sweets for all family celebrations
to pray for a save childbirth ころころ団子 korokoro dango
. . . CLICK here for korokoro dango Photos !
to pray for the birth of a boy 杵巻き and kinchaku mochi 巾着餅

for a marriage ceremony 五色生菓子 "raw sweets in five colors"
sweets in five varieties
. . . CLICK here for "Five Colored Sweets" Photos !


sweets for temples and shrines 寺社菓子
sweets for good luck 縁起菓子
. . . CLICK here for "good luck sweets" Photos !

sweets for celebrations 祝い菓子
. . . CLICK here for "celebration sweets" Photos !

sweets for the changing of seasons 四季折々の菓子


chitose 千歳（ちとせ）"Ten thousand years"
This sweet-bean dumpling is wrapped in a dough with rice flour and pink and white sugar, which is transparent, representing the glow of sunrise and snow on Mount Fuji.


Daruma Museum
Fukutoku Senbei 福徳せんべい Lucky Waffles


sugar used for the Kanazawa sweets
wasanbon 和三盆 Japanese sugar from Shikoku
Japanischer Zucker


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Otome no Kanazawa
Book about cafes, sweets and more
(and a Daruma on the cover ! )


source : 乙女の金沢



Online References

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Worldwide use


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Things found on the way


Shichirin 七輪 portable cooking stove
kiridashi shichirin 切り出し七輪 from the Noto peninsula 能登
are cut out of one piece of earth. They come in round or oblong forms for sanma fish.
. . . CLICK here for Photos of Noto Shichirin !


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kigo for early summer

Hyakumangoku Matsuri 金沢百万石まつり
Hyakumangoku Festival
Oyama matsuri 尾山祭（おやままつり）Oyama Shrine Festival
hyakumangoku gyooretsu 百万石行列（ひゃくまんごくぎょうれつ）
hookoku matsuri 封国祭（ほうこくまつり）"land presenting festival"
(Lord Maeda gave land to his retainers to govern.)

June 13 to 15
Main Festival at the shrine Oyama Jinja 尾山神社 .
. . . CLICK here for Photos of the Shrine !



Held on the first Sunday in June in memory of the entry of the daimyo Maeda Toshiie to Kanazawa Castle in 1583.
The main event is the splendid Hakumangoku Gyoretsu, a long procession of people dressed in samurai costumes. The parade walks around the area between Kanazawa Station and Kanazawa Castle Park.
http://www.100mangoku.net/

- quote -
Oyama Shrine (尾山神社, Oyama Jinja) is dedicated to Maeda Toshiie, the first lord of the powerful, local Maeda Clan. The shrine was constructed in 1599 by Toshiie's successor, Maeda Toshinaga on Mount Utatsu. It was later moved to its present location.

Oyama Shrine is known for its unusual gate, which was designed by a Dutch architect, using elements of European and Asian religious themes. While the first story displays a mixture of Japanese and Chinese influence, the upper stories once served as a lighthouse and feature a Dutch style, stained glass window.



The gate originally guarded the entrance to the palace of Kanazawa Castle, and was only later moved to Oyama Shrine. On the shrine grounds stands a statue of Lord Toshiie. There is also a nice strolling garden with ponds and bridges, designed to resemble harps and lutes.
- source : japan-guide.com -

- Homepage of the shrine
金沢市尾山町11-1
- source : oyama-jinja.or.jp -


. Kanazawa no kachi kabuto 金沢のかち兜 / 勝兜 winning helmet .
in memory of the entry of the daimyo Maeda Toshiie to Kanazawa Castle in 1583.

. WKD : Saijiki for Festivals and Ceremonies

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HAIKU

反古凧や隣は前田加賀守
hogo-dako ya tonari wa Maeda Kaga no Kami

kite from waste paper -
and right next to it the kite
of Lord Maeda from Kaga

Kobayashi Issa 小林一茶



Haiga by source : Nakamura Sakuo

- - - - -

夕立と加賀もぱっぱと飛にけり
yuudachi to kaga mo pappa to tobi ni keri

the cloudburst
and the Kaga messengers
flew right by
Tr. Chris Drake

This hokku was written in the 6th month (July) of 1815, when Issa was in his hometown or traveling around to nearby towns to see students. Since his hometown and many other nearby towns were located on the main post road connecting Edo in the east with northern provinces on the Japan Sea coast, much traffic and mail between Edo and the west coast of Honshu passed through them.

In the present hokku a cloudburst soaks the post road and the area around it, but it is a small storm apparently consisting of a single cloud, and it quickly moves on. Around the same time, a group of official fast couriers (hikyaku 飛脚, lit. "flying legs") from the big Kaga domain (Kaga no Chiyo's home) on the Japan Sea pass through on their way to Edo. Since it is the hot 6th month (July), they are probably the famous Kaga express couriers carrying a large, thick container full of carefully wrapped and preserved ice from the Kaga mountains that will be delivered to the Edo mansion of the daimyo lord of Kaga, where some of it will be eaten as a kind of sherbet. The best pieces of ice will of course be presented to the shogun and his advisors. The jogging couriers work in teams that change at various stations, and they carry the container day and night, delivering the ice to Edo before it melts. If they went through the town where Issa is at the same time as the downpour, they no doubt kept walking quickly or jogging right through the rain, with one man warning the villagers not to stand in the way, and if they arrived after the rain, when more people were walking on the road, one of the group no doubt roughly ordered everyone on the road to step back so the messengers could pass through at top speed.

The time of the hokku seems to be shortly after both the cloudburst and the express couriers have quickly passed through. By pointing to a parallel between the fast-moving storm cloud and the flying feet of the fast couriers, Issa may well be suggesting that the way the arrogant couriers storm through the town as if it were nothing but a hindrance to them expresses the basic attitude of the corrupt, luxury-loving samurai ruling class toward lowly commoners, an attitude that in some ways is similar to the damage that can be done by hard rainstorms. Luckily, on this day, both storms seem to have been short and passed through quickly.

I follow the suggestion of Maruyama Kazuhiko (Seventh Diary 2.147) that Kaga in the second line may refer to Kaga domain express messengers. The rough, blunt use of only Kaga (something like "that Kaga bunch") makes it a bit difficult to see a reference here to the daimyo lord of Kaga, since Issa normally refers to him as a lord, using "Kaga-dono," "Kaga no kami," or "Maeda Kaga no kami." Moreover, the Kaga domain was one of the richest in Japan, and Kaga lords sought to glorify themselves by making large, spectacular processions whenever they had to travel to Edo. Their long processions usually included 3,000-4,000 men, and their movements were grave, deliberate, formal and unlikely to impress onlookers as "flying." In such processions, the daimyo lord himself rode unseen in a large weatherproof palanquin and wouldn't have been affected by mere rainstorms unless he had to get out of the palanquin. On the other hand, the "flying feet" of the fast ice couriers and their condescending attitude make a clear parallel with the short downpour.

Maruyama reads the calligraphy for the verb in the third line as tobi- (飛), to fly, not as sugi- (過), to pass by, so he finds no calligraphy mistake by Issa here that needs to be corrected. In informal calligraphy both characters can look very similar.


source :　chasukechan/nk
加賀藩の将軍家献上のお氷さまの駕籠行列

The picture shows a group of fast-walking Kaga express couriers carrying a double-walled container of specially wrapped Kaga ice to Edo in the middle of the night in summer. The man in the lead carries a torch.

Chris Drake

. Kobayashi Issa 小林一茶 in Edo .


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じぶ煮椀鴨と豆腐が寄り添へる　　　　　
jibuni wan kamo to toofu ga yori-soreu

a bowl of jibuni ...
duck and tofu
side by side

Satake San　佐竹絋栄


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朱の椀の両手に温きじぶ煮かな　　　
shu no wan no ryoote ni atataki jibuni kana

a red laquer bowl
keeps both my hands warm ...
aaa, this jibuni

Sakura Toshiko 桜敏子

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Related words

***** WASHOKU : Regional Japanese Dishes
lotus
***** . Folk Toys from Ishikawa Ishikawa Folk Art - 石川県 .

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[ . BACK to WORLDKIGO . TOP . ]

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WINTER FOOD

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The Japanese Food Saijiki

和食歳時記　　

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Winter Food

***** Location: Japan
***** Season: Winter
***** Category: Humanity

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Explanation


The Haiku Winter begins on November 7, according to the Asian lunar calendar.



There are many food specialities for WINTER in Japan.
In Alphabetical order of the Japanese.
Use your browser to find a word, please !


If the name of a vegetable is mentioned, it represents the cooked form as it is served with rice.

For many fish, see
World Kigo Database: Fish as Kigo

Mochi, ricecakes for the New Year, are prepared in winter.

Salting fish to keep for winter is common in many areas.

Shiru, soups and broth are a fare for winter.
Check the words with ..jiru for that.

Stew, nabe, is also a favorite in this season. Since Buddhists were not allowed to eat meat, the names for meat stews are mostly taken from flowers !


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Early Winter




kawabitarimochi 川浸り餅（かわびたりもち）
mochi prepared on the day of kawabitari
first day of the 12th lunar month
they are an offering to the god of water and are thrown into the river.
People who had to traverse a dangerous river crossing also ate them to ensure a safe crossing.
川渡り餅。乙子(おとご)餅。かびたれもち. 川浸餠

also called

otogomochi otogo mochi 乙子餅
"mochi for the youngest child"
To pray for the health of the joungest child in the family.
On the first day of the 12th lunar month, ceremonies for the deity of water were held, and sometimes people would expose their backside and dip it in water (shiribitari) to pray for safety against water accidents like drowning.

This ritual is reflected in the kigo

otogo no tsuitachi 乙子の朔日 (おとごのついたち)
otogo no sekku 乙子の節句（おとごのせっく）
seasonal festival of the youngest child


The last lunar month was also called roogetsu 蝋月(ろうげつ） or
otogozuki 乙子月
ROO is an old Chinese word for hunting, and the flower of this month is the fragrant roobai 蝋梅 forsythia.

. okotohajime, o koto hajime お事始め "begin of work" 　
more ceremonies on the first day of the 12th lunar month


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Mid-Winter


Araremochi 霰餅 (あられもち)
rice-cake cubes, mochi crunch
kakimochi 欠餅（かきもち）
CLICK here for Photos !



Christmas cake クリスマス　ケーキーkurisumasu keeki and Christmas in general
Weihnachtskuchen, Kuchen und Gebäck für Weihnachten
. . . CLICK here for Photos　of the japaneses version with strawberries !
Weihnachtsstollen, Stollen
Weihnachtsplätzchen


Kayu ... Rice Gruel
Rice gruel (kayu) with many kigo for the New Year



Mochikubari 餅配 (もちくばり)
giving mochi to the neighbours
配り餅（くばりもち）

Mochitsuki 餅搗 (もちつき)
Pounding Rice (mochi tsuki) for ricecakes
song while pounding ricecakes mochitsuki uta 餅搗唄（もちつきうた）、chinmochi 賃餅（ちんもち）、maschine to prepare mochi, mochitsuki-ki 餅搗機（もちつきき）、straw mat to place the mochi, mochi mushiro 餅筵（もちむしろ）、 sound of pounding mochi, mochi no oto 餅の音（もちのおと） , pounding mochi in the cold, kantsuki 寒搗 (かんつき)



Toshikoshi Soba ... 年越しそば Buckwheat noodles on the last day of the year


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Late Winter


Kanmochi 寒餅 (かんもち) "mochi in the cold"
kan no mochi 寒の餅（かんのもち）
kanmochi tsuku, preparing kanmochi 寒餅搗く（かんもちつく）



Kantamago 寒卵 (かんたまご)
eggs layed in the cold season
..... kan tamago 寒玉子（かんたまご）
They are known to be especially nutritious and healthy.



Kanten tsukuru 寒天造る (かんてんつくる)
preparing kanten agar
kanten seisu 寒天製す（かんてんせいす）, kanten sarasu 寒天晒す（かんてんさらす）
drying kanten, kanten hosu 寒天干す（かんてんほす）
Kanten agar and other seaweeds
Kanten and tokoroten agar jelly as SUMMER food



Kanzarashi 寒晒 (かんざらし, 寒晒し)
grain exposed to the cold
寒曝（かんざらし）、寒晒粉（かんざらしこ）


Koorimochi 氷餅（こおりもち） "ice mochi", frozen mochi
koorimochi tsukuru 氷餅造る (こおりもちつくる)



Konyaku koorasu 蒟蒻氷らす (こんにゃくこおらす)
freezing devil's tongue root jelly
konyaku koorasu 蒟蒻凍らす（こんにゃくこおらす）、
koori konyaku 氷蒟蒻（こおりこんにゃく）
preparing frozen konyaku, koorikonyaku tsukuru
氷蒟蒻造る（こおりこんにゃくつくる）
konnyaku こんにゃく food ... gelatinous food made from devil's-tongue starch
Konnyaku and Matsuo Basho
CLICK here for KONYAKU Photos !



Mizumochi 水餅 (みずもち) "water mochi"
rice cakes in jelly form
making mizumochi, mizumochi tsukuru
水餅造る（みずもちつくる）
CLICK here for Photos !



Shimidoofu tsukuru 凍豆腐造る (しみどうふつくる)
preparing freezing tofu , 凍り豆腐

itedoofu 晩冬 凍豆腐（いてどうふ）、koori doofu 氷豆腐（こおりどうふ）、kandoofu 寒豆腐（かんどうふ）、Kooyadoofu, Koya Tofu 高野豆腐（こうやどうふ）、
freezing tofu, toofu koorasu 豆腐氷らす（とうふこおらす）
- Reference : Koyadofu

. Koyasan 高野山 and Kobo Daishi Kukai .



Shin nori 新海苔 (しんのり) new nori seaweed
hatsunori, first nori 初海苔（はつのり）
Seaweed (kaisoo) Japan
Including laver (nori), kelp (wakame), duckweed (mo) and agar agar (tengusa)


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All Winter


Ankoonabe 鮟鱇鍋 (あんこうなべ) angler fish stew
ankoojiru soup 鮟鱇汁（あんこうじる）

ankoo 鮟鱇 (あんこう) anglerfish, goosefish, mankfish
and more ankoo kigo


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Botannabe 牡丹鍋 (ぼたんなべ) Wild boar stew
lit. "peony stew".
shishinabe 猪鍋（ししなべ）、inoshishinabe いのしし鍋（いのししなべ）、yamakujira 山鯨（やまくじら）
Wild Boar, Inoshishi and Haiku
Meat from the Mountains


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Chirinabe ちり鍋 (ちりなべ) stew with small fish pieces
taichiri 鯛ちり（たいちり）、tarachiri 鱈ちり（たらちり）


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Dongarajiru 寒鱈汁（どんがら汁） with cod fish, speciality of Yamagata


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Fugujiru, fugu jiru 河豚汁 (ふぐじる) Blowfish soup
fugutojiru ふぐと汁（ふぐとじる）、fugutoojiru ふぐとう汁（ふぐとうじる）
fugunabe, fugu nabe blowfish stew 河豚鍋（ふぐなべ）
fuguchiri 河豚ちり（ふぐちり）、tetsuchiri tetchiriてつちり
fugu no yado, restaurant that serves fugunabe
河豚の宿（ふぐのやど）
Blowfish, globe fish (fugu)



Fukashimeshi 蒸飯 (ふかしめし) steamed warm rice
mushimeshi 蒸し飯（むしめし）、nukumemeshi 温め飯（ぬくめめし）、 meshi fukashi 飯ふかし（めしふかし）、gohan mushi ご飯蒸（ごはんむし）、 gozen mushi ご膳蒸（ごぜんむし）



Furofuki , radish in broth ... 風呂吹き


fuyuna meshi 冬菜飯（ふゆなめし）
cooked rice with leafy winter vegetables


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Hoshinajiru 干菜汁 (ほしなじる)
soup from dried leafy vegetables
hibajiru 干葉汁（ひばじる）

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Imagawa yaki 今川焼 (いまがわやき, 今川焼き)
kind of waffles filled with sweat red bean paste
Made from wheat, eggs, sugar and water for the dough.
Custard cream or white bean paste is also used for filling. The two sides of the waffle are grilled separately. This sweet has different names in various area of Japan.

taikoyaki 太鼓焼（たいこやき）, tomoeyaki 巴焼（ともえやき）、 gishiyaki 義士焼（ぎしやき）
store to make Imagawa yaki, imagawayakiya 今川焼屋（いまがわやきや）
Imagawayaki began to be sold near the Kanda Imagawabashi bridge during An'ei years (1772 - 1781) in the Edo period. The name of Imagawayaki originates from this time.
The bridge had been built by Imagawa Zen-Saemon 今川善右衛門.
Other names (not listed as kigo) are Oobanyaki 大判焼き (like an Oban piece of gold coin), 二重焼き (double grilled), 回転焼き (turned-around waffle), kintsuba きんつば, amatarooyaki 甘太郎焼, fuufu manjuu 夫婦まんじゅう（フーマン) for a good couple, ajiman あじまん, GI焼き and more.
taiyaki たい焼き in the form of a sea bream is a kind of Imagawa-yaki.
まよい焼き, filled with cheese, egg or even a meat burger between the two waffles.



A shrine for Imagawa Yaki ! 今川焼 　神社

Imagawayaki began to be sold near the Kanda Imagawabashi bridge during An'ei years (1772 - 1781) in the Edo period. The name of Imagawayaki originates from this time.
©　More in the WIKIPEDIA !


Imagawa-yaki HAIKU by Kusumoto Kenkichi


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Imogayu 藷粥 (いもがゆ)
rice porridge with sweat potatoes
often the daily fare of poor farmers in the Edo period.


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Jibu (じぶ), Kagani 加賀煮（かがに）dish from the Kaga area
jibuni 治部煮（じぶに）、jibunabe じぶ鍋（じぶなべ）
with chicken and duck pieces
CLICK here for Photos !



Jingiskan nabe 成吉思汗鍋 (じんぎすかんなべ)
"Genghis Khan Stew"
Mongolian Mutton stew
ジンギスカン鍋（じんぎすかんなべ）
成吉思汗料理（じんぎすかんりょうり）
CLICK here for Photos of the hot plate !



jiru, shiru ... soup, broth .. 汁


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Kaburajiru 蕪汁 (かぶらじる) turnip soup
daikojiru 大根汁（だいこじる）
kaburazushi 蕪鮓 (かぶらずし) sushi with turnips
simmered turnips, kabura mushi 蕪蒸 (かぶらむし)



Kaiyaki 貝焼 (かいやき) simmering seafood in shells
kayaki かやき
CLICK here for Photos !



Kama-age udon 釜揚饂飩 (かまあげうどん)
udon noodles in broth
kama-age 釜揚（かまあげ）



Kasujiru 粕汁 (かすじる) sake-lees soup
sake no kasu 酒の粕（さけのかす）



Kenchinjiru 巻繊汁 (けんちんじる)
Vegetable Chowder from Yamanashi
kenchin けんちん


Kinmedai 金目鯛 (きんめだい) Alfonsino fish, Beryx splendens


Komaijiru 氷下魚汁（こまいじる）soup with saffron cod


Konowata 海鼠腸 (このわた)
salted entrails of the sea cucumber
sake with salted entrails, konowatazake 海鼠腸酒（このわたざけ）



koorani 甲羅煮 (こうらに)
simmering in the shells of seafood
koora mushi 甲羅蒸し（こうらむし）
especially with kani crabs.



Kujiranabe 鯨鍋 (くじらなべ) whale meat stew
kujirajiru soup, kujirajiru 鯨汁（くじらじる）



Kukizuke 茎漬 (くきづけ, 茎漬け) vegetable stalk pickles
leaf pickles, nazuke 菜漬（なづけ）、hazuke 葉漬（はづけ）、aozuke 青漬（あおづけ）、
furuzuke 古漬（ふるづけ）、Pickles from Omi area, oomi zuke 近江漬（おうみづけ）
kaomise guki 顔見世茎（かおみせぐき）、
barrel for preparing pickles, kuki no oke 茎の桶（くきのおけ）
stone for the lid of the barrel, kuki no ishi 茎の石（くきのいし）
water for the pickles, kuki no mizu 茎の水（くきのみず）
pressing the stems and stalks, kuki osu 茎圧す（くきおす）



Kumowata 雲腸 (くもわた) soft fish roe "like clouds"
菊腸（きくわた）、kiku shirako 菊白子（きくしらこ）、kowawata 強腸（こわわた）、 minowata 蓑腸（みのわた）



kusuri gui .. 薬喰 .. "eating medicine food"
"seller of deer horn", roku uri 鹿売（ろくうり）
"food for the cold season" kangui 寒喰（かんぐい）


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Misotsuki 味噌搗 (みそつき) preparing miso
miso tsukuru 味噌作る（みそつくる）、味噌焚き（みそたき）、
寒味噌（かんみそ）


Momijinabe 紅葉鍋 (もみじなべ) stew with deer meat
lit. "red leaves stew"
Meat from the Mountains


Mushimanjuu 蒸饅頭 (むしまんじゅう)
steamed red bean-jam bun
sakamanjuu 酒饅頭（さかまんじゅう）、amazake manjuu 甘酒饅頭（あまざけまんじゅう）
steamed buns with meat, nikumanjuu 肉饅頭（にくまんじゅう）
CLICK here for Photos !



Mushizushi 蒸鮓 (むしずし) warmed sushi
nukuzushi ぬく鮓（ぬくずし）, nukumezushi ぬくめ鮓（ぬくめずし）、
warm sushi in a pot, chawan zushi 茶碗鮓（ちゃわんずし）
NUKUI is a word to mean "warm" in Western Japan.
CLICK here for Photos !


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Nabeyaki 鍋焼 (なべやき)stew in an earthen pot
with fish, meat and vegetables
nabeyaki udon 鍋焼饂飩（なべやきうどん, 鍋焼きうどん, 鍋焼き饂飩）
CLICK here for Photos !



Natto 納豆 (なっとう) fermented soybeans
vendor of natto, natto uri 納豆売（なっとううり）
Nattojiru, fermented beans in soup 納豆汁 (なっとうじる)
Natto, fermented soybeans and Daruma



Negijiru 葱汁 (ねぎじる) leek soup
leek soup, nebukajiru 根深汁（ねぶかじる）
leek in rice soup, negizoosui 葱雑炊（ねぎぞうすい）
Naganegi 葱 (ねぎ) leek, green onions



Negima 葱鮪 (ねぎま) stew with leek and maguro tuna fish
leek and maguro stew, negima nabe 葱鮪鍋（ねぎまなべ)
tuna fish stew, maguronabe、鮪鍋（まぐろなべ）
WASHOKU
More maguro tuna dishes



Nikogori 煮凝 (にこごり, 煮凝り) jellied fish or meat broth
nikogori 煮凍（にこごり）,
jelly of crucian carp, kogoribuna 凝鮒（こごりぶな）
CLICK here for Photos !

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Ninjin, ninjin 人参 (にんじん ) carrot, carrots, Karotten


source :　facebook food inc


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Noppeijiru 濃餅汁 (のっぺいじる)
vegetable soup with mochi
noppeijiru のっぺい汁（のっぺいじる）、noppe のっぺ、
nuppei ぬっぺい、noppeni のっぺ煮（のっぺに）
speciality


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Oden hodgepodge stew 。。。　おでん
nikomi oden 煮込みおでん（にこみおでん）、Kanto Oden 関東煮（かんとうだき）
stall serving oden food, odenya おでん屋（おでんや）


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Roosoku yaki 蝋燭焼 (ろうそくやき, 蝋燭焼き) craw's meat
Meat of craws is hashed and mixed with miso paste. It is then rolled to sticks and grilled at the fireplace.
Food of the poor farmers from Shinshu and Northern Japan.



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Sake, Salmon with its winter kigo

ishikarinabe 石狩鍋 (いしかりなべ) stew with salmon
sakenabe 鮭鍋（さけなべ）

karasake 乾鮭 からさけ
hoshizake 干鮭（ほしざけ）

Shiozake 塩鮭 (しおざけ)
新巻（あらまき）、塩引（しおびき）、しおじゃけ

Salmon (sake) Japan

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Sakuranabe 桜鍋 (さくらなべ) stew with horse meat and miso
lit. "cherry blossom stew".
banikusuki 馬肉鋤（ばにくすき）、ketobashi けとばし
CLICK here for Photos !



Sanpeijiru 三平汁 (さんぺいじる)
salty soup with sardines and vegetables
sanpeizara 三平皿（さんぺいざら）
CLICK here for Photos !



Satsumajiru 薩摩汁 (さつまじる) soup with sweet potatoes
Sweet potatoes and Daruma ... satsuma-imo 薩摩芋



Senmai zuke 千枚漬 (せんまいづけ) turnip pickles
A speciality from Kyoto, where the big turnips are finely cut into "1000 slices" and pickled with salt.
CLICK here for Photos !




Seriyaki 芹焼 (せりやき) dropwort stew
dropwort stew with chicken meat, serinabe 芹鍋（せりなべ）




Shinazuke 品漬 (しなづけ) Pickles
from Hida Takayama. Made from eggplants, big radish and a mushroom called nezumidake 鼠茸 (hookidake 箒茸 ).
Also called sunazuke 酢菜漬
CLICK here for Photos !



Shio ... SALT
Salt (shio) and salted winter food
salted salmon, shiozake 塩鮭 (しおざけ) and MANY MORE !


Shioburi 塩鰤 (しおぶり) salted yellowtail fish
Shiodara 塩鱈 (しおだら) salted codfish
Shiogatsuo 塩鰹 (しおがつお) salted bonito



Shoogamiso 生姜味噌 (しょうがみそ) Miso paste with ginger


Shotsurunabe, shottsuru nabe 塩汁鍋 (しょっつるなべ) "salt fish soup stew"
shotsuru 塩汁（しょっつる）,
shotsuru kayaki 塩汁貝焼（しょっつるかやき）
with fermented salted hatahata fish sauce, sardines and other seafood
Speciality of Northern Japan.
Hatahata 鰰　ハタハタfrom Akita



Sobagaki 蕎麦掻 (そばがき) buckwheat dumplings
Buckwheat (soba), Buckwheat flowers Japan



Sugiyaki 杉焼 (すぎやき)"preparing food in a cedar box"
hegiyaki 折ぎ焼き
fish, mussles and vegetables are packed in a cedar box and simmered.



Suguki 酢茎 (すぐき) Vinegar vegetable pickles
seller of these pickles, suguki uri 酢茎売（すぐきうり）



Sukiyaki 鋤焼 (すきやき) "food prepared on a spade"
gyuunabe 牛鍋（ぎゅうなべ）、uosuki 魚すき（うおすき）、okisuki 沖すき（おきすき）、torisuki 鶏すき（とりすき）、udonsuki 饂飩すき（うどんすき）
one of the typical winter dishes of Japan !
CLICK here for Photos !



Sunamako 酢海鼠 (すなまこ) sea cucumber in vinegar



Suppon nabe 鼈鍋 (すっぽんなべ) suppon turtle stew
marunage まる鍋（まるなべ, 丸鍋）
suppon zoosui, turtle rice gruel 鼈雑炊（すっぽんぞうすい）
Suppon is a delicacy for the tired workers of Japan.
CLICK here for Photos !


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Tarajiru, 鱈汁（たらじる）soup with tara
tarako, roe of the cod 鱈子（たらこ）
tarachiri, hodgepodge with tara 鱈ちり（たらちり）
hatsu tara 初鱈 (はつたら) first tara of the season
kigo for early winter




Taiyaki 鯛焼 (たいやき, 鯛焼き)
waffles filled with sweat bean paste
in the form of a sea bream (tai).

vendor of these waffles 鯛焼屋（たいやきや）
CLICK here for Photos !



Takuanzuke 沢庵漬 (たくあんづけ)Takuan radish pickles
takuan tsukeru, preparing Takuan radish 大根漬ける（だいこんつける）、新沢庵（しんたくあん）、
新漬沢庵（しんづけたくあん）、早漬沢庵（はやづけたくあん）
Radish (daikon) Japan. Pickled radish, takuan.



Tanukijiru 狸汁 (たぬきじる) Badgers' soup
Food of the poor farmers in many rural areas of Japan.
Badgers and Daruma !


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Yakiimo, yaki-imo 焼薯 (やきいも)
roasted sweet potatoes
vendor of roasted sweet potatoes 焼芋屋（やきいもや）
ishiyakiimo, roasted on hot stones 石焼芋（いしやきいも）
tsuboyakiimo, roasted in a pot 壺焼芋（つぼやきいも）
Saikyoo yaki, from the Kyoto area 西京焼（さいきょうやき）
hokkori ほっこり、
"university potatoes", daigaku imo 大学芋（だいがくいも）
with a sweat syrup cover



Yamijiru 闇汁 (やみじる) "soup in the dark"
soup eaten in the dark with candlelight, shared with good friends. Sometimes they had to guess the kind and number of ingredients in the dark.
yamiyojiru 闇夜汁（やみよじる）
meeting to eat soup in the dark,
yamijiru-e 闇汁会（やみじるえ）



Yosenabe 寄鍋 (よせなべ) mixed stew
The most popular, often with leftovers from the week.



Yotakasoba 夜鷹蕎麦 (よたかそば)
Buckwheat noodles for the late night hawkers.
yonaki soba 夜泣蕎麦（よなきそば）
yonaki udon 夜啼饂飩（よなきうどん）



Yudoofu, tofu in boiling water ... 湯豆腐
..... yuyakko 湯奴


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Zoosui 雑炊 (ぞうすい) rice porridge
(containing vegetables and bits of meat or fish)
a very popular dish for an evening meal. There are many different kinds, according to the main ingredient.
ojiya, おじや、rice soup, rice gruel. Reisbrei

zoosui
with chicken, torizoosui 鶏雑炊（とりぞうすい）
with duck, kamo zoosui 鴨雑炊（かもぞうすい）
with puffer fish, fugu zoosui 河豚雑炊（ふぐぞうすい）
suppon zoosui 鼈雑炊（すっぽんぞうすい）、
ankoo zoosui 鮟鱇雑炊（あんこうぞうすい）
salmon, sake zoosui 鮭雑炊（さけぞうすい）
oysters, kaki zoosui 牡蠣雑炊（かきぞうすい）
crabs, kani zoosui　蟹雑炊　（かにぞうすい）
cod, tara zoosui 鱈雑炊（たらぞうすい）
mochi zoosui 餅雑炊（もちぞうすい）
sweet potatoes, imo zoosui 薯雑炊（いもぞうすい）
leafy vegetables, nazoosui 菜雑炊（なぞうすい）
leek, negi zoosui 葱雑炊（ねぎぞうすい）
nira leek, nira zoosui 韮雑炊（にらぞうすい）
eggs, tamago zoosui 卵雑炊（たまごぞうすい）
with miso base, miso zoosui 味噌雑炊（みそぞうすい）




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Worldwide use

hot cereal, oatmeal, mush, porridge
kigo for all winter
Haferbrei


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Things found on the way




Daruma Nabe ... だるま鍋 ... Cooking pot and restaurant !



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HAIKU




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Related words


***** hot rice wine, atsukan　熱燗, kanzake　燗酒.....
Ricewine, rice wine (sake, saké, saki, Japan)


***** Sweets from Japan (wagashi) 和菓子歳時記
The Japanese Sweets Saijiki


***** . Cheese KIGO from Europe


***** The Asian Lunar Calendar. Reference


NEXT
*********** NEW YEAR FOOD



BACK TO
*********** AUTUMN FOOD


Check the WKD LIST of
. HUMANITY and Winter Kigo

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