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


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


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）




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

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


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




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



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




*****************************
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



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*********** AUTUMN FOOD


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. HUMANITY and Winter Kigo

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GLOSSARY TOP Vokabelliste

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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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Toyama Prefecture

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Toyama



Toyama Prefecture (富山県 Toyama-ken)
is a prefecture of Japan located in the Chūbu region on Honshū island. The capital is the city of Toyama.
Toyama is the leading industrial prefecture on the Japan Sea coast, and has the industrial advantage of cheap electricity due to abundant water resources. The Itai-itai disease occurred in Toyama around 1950.

Toyama is a major producer of high quality rice making use of abundant water sources originating from Mt.Tateyama.
Toyama is famous for its historical pharmaceutical industry.

The Historic Villages of Shirakawa-gō 白河郷 and Gokayama are one of Japan's UNESCO World Heritage Sites.

©　More in the WIKIPEDIA !

Kurobe Dam 黒部ダム
Tateyama Mountain Range 館山連峰 / 立山連峰
. Tateyama Shinkō　立山信仰 Tateyama belief .

Tateyama Mandala 立山曼荼羅
- quote
Hell-bent for Heaven in Tateyama Mandara
Painting and Religious Practice at a Japanese Mountain

Caroline Hirasawa (Sophia University, Tokyo)


CLICK for detailed photos.

Hell-bent for Heaven in Tateyama mandara treats the history, religious practice, and visual culture that developed around the mountain Tateyama in Toyama prefecture. Caroline Hirasawa traces the formation of institutions to worship kami and Buddhist divinities in the area, examines how two towns in the foothills fiercely fought over religious rights, and demonstrates how this contributed to the creation of paintings called Tateyama mandara.
The images depict pilgrims, monks, animals, and supernatural beings occupying the mountain’s landscape, thought to contain both hell and paradise. Sermons employing these paintings taught that people were doomed to hell in the alpine landscape without cult intervention—and promoted rites of salvation. Women were particular targets of cult campaigns. Hirasawa concludes with an analysis of spatial practices at the mountain and in the images that reveals what the cult provided to female and male constituents.
Drawing on methodologies from historical, art historical, and religious studies, this book untangles the complex premises and mechanisms operating in these pictorializations of the mountain’s mysteries and furthers our understanding of the rich complexity of pre-modern Japanese religion.
- source : www.brill.com


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Shogawa river valley stretching across the border of Gifu and Toyama Prefectures in northern Japan. Hagimachi 萩町
Shirakawa 　白河郷 / 白川郷 Gifu


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Toyama specialities 富山 郷土料理


aimaze あいまぜ mixed radish leaves and root
radish leaves are cut finely and pickled in salt and the radish itself is cut in small stripes, boiled for a moment to remove the salt. This mix is simmered with sakekasu, miso paste and kombu dashi.
from 舟橋村


akakabu ryoori 赤かぶ料理 food with red turnips
pickles, in soups or simmered


akamama, aka-mama 赤まま red rice
made from mochigome, a kind of okowa porridge. With red beans for color. Some families also mix black beans or white soy beans. Served for weddings and festivities because of the auspicious red and white color.



ayu no kanro-ni あゆの甘露煮 sweet simmered ayu sweetfish
fish is slightly grilled and then simmered in green tea with a bit of rice wine, soy sauce, sugar and ginger.

ayu no narezushi あゆのなれ寿し
sushi with fermented sweetfish
. . . CLICK here for Photos !



burakku raamen 富山ブラックラーメン Toyama Black Ramen
black noodle soup from Toyama
with roast pork, a rather salty mix from thick soy sauce.
First introduced at a shop called Daiki 大喜 in 1947.
black type ramen soup from Toyama 黒系ラーメン is now sold in four shops
大喜、めん八、万里、いろは.
. . . CLICK here for Photos !




buridaikon ブリと大根のあら煮 yellowtail boiled with radish
The yellowtail from Toyama bay is all natural and not aquafarmed. It is the "King of the Fish in Toyama Bay" 富山湾の王者, when it arrives in winter together with the snow bird (raichoo). Yellowtail changes its name according to its size and is therefore a fish that "makes a good career" (shussezakana 出世魚). Names are 「tsubain ツバイソ（コズクラ）」「bukuragi フクラギ」「hamachi ハマチ（ガンド）」「buri ブリ」. Thus it is auspicious and eaten for celebrations.
The leftovers after cutting out the filets are called ZAN 残（ざん） (usually for other fish they are called ARA アラ) are boiled with seasonal radish (daikon) to make a delicious dish.
BURI is the most representative fish of Western Japan.
Gelbschwanz mit Rettich, Seriola mit Rettich

..... buri no arani, buri no ara-ni ぶりのあらに / 鰤のあら煮
boiled leftover of yellowtail
. . . CLICK here for Photos !



dago だご dumplings from rice flour
dagojiru だご汁
sasadago 笹だご

daikon radish dishes
..... daikon namasu 大根なます salad
..... daikon no gotcha-ni 大根のごっちゃ煮 simmered with its leaves, miso taste
..... 大根まま rice with radish, with radish leaves too


genge no sumashijiru げんげのすまし汁 fish soup
genge is a fish from the deep sea off the coast with white meat. Kombu is also put into the soup. It is good for women who breastfeed babies.

gohei mochi, goheimochi 五平もち, 御幣餅／五平餅
made from glutinous rice and egoma, with a taste of miso.

gojiru 呉汁 warm soup in winter
Soy beans are cooked and seasoned with miso paste. With more tofu and leek.
. . . CLICK here for Photos !

gondamochi ごんだもち
glutinous rice flour is used. They are then elongated to mochi and dried. Put into porridge or grilled for eating.


. Hotaruika 蛍烏賊 firefly squid .
different kind of ika is fished throughout the year in Toyama bay.
. . . CLICK here for Photos !
hotaru-ika no karashi sunomono ほたるいかの辛子酢物
from 滑川市
..... ika no mochigome tsume-ni いかのもち米つめ煮 stuffed with glutinous rice and boiled
..... ika no sumitsukuri いかの黒作り dried squid, boiled in its ink
..... ika no teppoo yaki いかの鉄砲焼き grilled yari-ika, made in March only.
teppooyaki is a way of preparing meat of fish or chicken with hot red peppers miso paste, toogarashi-miso とうがらし味噌.
. . . CLICK here for teppoo-yaki Photos !
Leuchttintenfisch



ichijiku いちじくの甘煮・しょうゆ煮 figs simmered with soy sauce
Figs skin is removed and then simmered with sugar and salt in soy sauce.


imo ohagi いもおはぎ dumplings made from potatoes
imo no ohagi イモのおはぎ
in autumn. made from satoimo potatoes and sweet red bean paste.

itokoni いとこ煮 cooked beans with radish, carrots, yam, goboo, fried tofu pouches, konnyaku and other vegetables.
special food for the New Joodo sect of Buddhism.


iwashi no nuta 鰯のぬた nuta of sardines
nuta is a preparation with vinegared miso. The head, innards and bones are taken off and the fish is pickled in vinegar for a while. Then mixed with onions, grated radish, miso paste, vinegar and sugar and some yuzu juice..


jinda じんだ / 糂だ simmered vegetables
nukamiso ぬかみそ, jindamiso じんだみそ, gotomiso, goto miso 五斗味噌(ごとみそ)
Warabi fern, carrots, goboo, shiitake are cut finely and simmered sweet and hot. Later soy beans are added.
Served for religious ceremonies 報恩講の膳
. . . CLICK here for Photos !
jindadora じんだどら sweet jinda



kabura goki かぶらごき turnip goki
turnips and the leaves are boiled separately and cut, ground radish is added and soy sauce poored over it.

kaburazushi 蕪（かぶら）寿し turnip sushi
prepared for the new year. Fermented fish meat with turnips.
Also prepared in Ishikawa prefecture.

kabura no yachara かぶらのやちゃら turnips salad
turnips, carrots, long yam, kanten, kikurage, mikan are covered with vinegar, sugar and salt. The ingredients of yachara are different in every home. Some use kombu.


kabusu jiru かぶす汁 soup with gazami crabs
watarigani are put in hot water and other seafood is added. Finally miso paste and cut leek is added.


kachiri,katchiri かっちり small potatoes
boiled with sugar and salt and soy sauce. When the potatoes are done, ground sesame, peanuts powder and egoma are added.


kaki no ha sushi 柿の葉寿し
sushi wrapped in persimmon leaves
the leaves are pickled in vinegar over night.

kamaboko かまぼこ fish paste
in special forms of fish in red and white and other colors for auspicious situations.
. . . CLICK here for Photos !

kamouri, kamo-uri no ankake かもうり（冬瓜）のあんかけ
toogan 氈瓜 kind of gourd.
The flesh is simmered with sugar in soy sauce. It is poored over boiled chicken meat or other food.

kanmochi 寒もち"Mochi for the cold season"
koorimochi 氷餅（こおりもち), konmochi こん餅（もち）, kakimochi かきもち
they come in various colors.
. . . CLICK here for Photos !

kazumino onigiri かずみ野おにぎり
oya taro potatoes, kabu radish, dried zuiki taro stems and chicken meat are mixed with rice and formed to onigiri rice balls.
芋茎（ずいき） Zuiki Taro and the 随喜 Zuiki Vegetable Festival


kibi okowa きびおこわ gruel from millet
mochigome rice and millet are mixed, beans are cooked with sugar and soy sauce and added.
. . . CLICK here for Photos !


masuzushi 鱒寿司 sushi from Masu salmon
In 1717 a samurai from Toyama, Yoshimura Shinpachi 吉村新八 begun preparing this round sushi with ayu from the river Jinzugawa 神通川 and rice from Etchuu 越中米. The third daimyo of Toyama, Maeda Toshioki 前田利興 (1678-1733) liked it very much and gave it as a special offering to the 8th Shogun, Yoshimune, who was quite a gourmet. Since then it is a speciality of Etchu. Leaves of sasa grass (Sasa japonica) are placed into a round vessel and salted masu salmon on sushi rice is placed on it. It is now sold in many places according to secret family recipies.
sometimes ayu is translated as Plecoglossus altivelis.
Masu-Lachs, Oncorhynchus masou



misojiru ni kyuuri きゅうりのお味噌汁 miso soup with raw cucumbers
Cucumbers are not used in other prefectures as an ingredient in miso soup.
CLICK here for PHOTOS !



myoogazushi みょうが寿司
. . . CLICK here for Photos !


nishin no konbumaki ニシンの昆布巻き
. . . CLICK here for Photos !


sansai okowa 山菜おこわ rice with mountain vegetables


satoimo ryoori
..... satoimo no oyaki 里芋のおやき
..... satoimo no nimono 里芋・大根・いかの煮物
..... satoimo no goma-ae 里芋のごま和え
..... satoimo no dengaku 里芋の田楽


shiroebi no kakiage シロエビのかき揚げ shrimps deep fried

soba tsumanko そばつまんこ buckwheat dumplings
with vegetables like zenmai fern, carrots, sweet ebi, simmered in soy sauce and sugar. Buckwheat is formed by hand to small dumplings and simmered in the broth.



takenoko ryoori たけのこ料理 dishes with bamboo sprouts

tenkoro てんころ料理
ちぼいも chibo-imo potatoes prepared as nikorogashi (じゃがいもの煮ころがし). first boiled in the skin, then fried. Then simmered in soy sauce and sugar and mirin.

toofu no buramanju 豆乳のブラマンジェ
(柚子のマーマレードかけ) with yuzu marmelade

tsuboni, tsubo-ni つぼ煮
from the mountains of Tateyama. Perpared for the mountain ascetics.
Dried kugomi are watered and cooked with carrots. Then cooked with dashi and yam, abura-abe, sugar and soy sauce.
. . . CLICK here for Photos !


wappani つぼ煮


yubeshi ゆべし with yuzu
made for festivals, served in a dish with a high stand. Kanten jelly is dissolved and soy sauce, sugar and mirin added. An egg and juice from squeezed ginger is added and all let to harden in a square pot.


zenmai no shira-ae ぜんまいの白和え fern in dressing
with tofu and carrots

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Things found on the way


Shirakawa Daruma 白川だるま

Medicine sellers from Toyama 富山の薬売り


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HAIKU



銀行員ら朝より蛍光す烏賊のごとく
ginkooin ra asa yori keikoo su ika no-gotoku

these bank clarks
already in the morning under flurescent light
like firefly squid

die Bankangestellten
schon früh am morgen im Fluoreszenzlicht
wie die Leuchttintenfische

Kaneko Tohta 金子兜太
Kaneko Tohta (Kaneko Toota) 1919-

. thehaikufoundation.org . more translations of this haiku .


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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Toyama .

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Goboo Kyoto Vegetables

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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.



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Worldwide use


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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

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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.


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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


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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




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HAIKU

sokobie no yado no kinpira goboo kana

foot-cold -
the little inn serves
burdock roots

Tsuda Teiko 津田汀子


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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


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WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper


***** WASHOKU : INGREDIENTS
gobo

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