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
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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
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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.
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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
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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.
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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.
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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.
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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.
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myoogazushi みょうが寿司
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nishin no konbumaki ニシンの昆布巻き
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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.
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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.
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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.
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. 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.
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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
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. 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
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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.
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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.
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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.
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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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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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Tsukemono Pickles

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Tsukemono 漬物　漬け物 Japanese Pickles

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How to make tsukemono

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Kasuzuke (粕漬け), also Kasu-zuke is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as sake kasu.

History and variations
Kasuzuke was made in the Kansai region as early as the Nara Period, twelve hundred years ago. Vegetable kasuzuke, known as shiru-kasu-zuke or Narazuke was originally made with white melon, but later with cucumbers, eggplants, uri, and pickling melons. It was made by Buddhist monks, and used by samurai as imperishable wartime food. During the Edo period of the 17th century, a sake dealer promoted it widely. The dish spread throughout Japan and remains popular today. Carrots, watermelon rind, and ginger may also be pickled in this way.

To make shiru-kasu-zuke vegetables are pickled in a mixture of sake-kasu (in paste or sheet form), mirin, sugar, and salt. Optionally, ginger and citrus may be added. Pickling time ranges from one to three years, with the younger pickles consumed locally in the summer and the older pickles, having turned an amber color, distributed as Narazuke. To make fish kasuzuke, sugar is sometimes omitted, and Sake, soy sauce, pepper and/or ginger may be added. Typical fish include cod, salmon, butterfish and tai snapper. Brining time is one to several days.

Vegetable kasuzuke is eaten as pickles, and is sweet and mild. Fish kasuzuke may be eaten raw or grilled over rice. The flavor is mild but pungent.
©　More in the WIKIPEDIA !

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Amazu shooga あまずしょうが(甘酢生姜)
sweet and sour pink ginger vinegar pickles
hajikami suzuke はじかみ（薑／椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish
hajikami comes from leaf ginger (hashooga　葉しょうが）
端赤　。。。　はじかみ　。。。 edges are red
hajikami is a kigo for autumn

shooga no mazu-zuke 生姜の真酢漬 Eingelegter Ingwer fuer Sushi




asazuke 浅漬け lightly-pickled vegetables
. . . CLICK here for Photos !
kurz eingelegtes, schnell eingelegtes Gemüse



. WASHOKU
gooko 板井原ごうこ daikon radish pickles 　
Itaibara, Chizu town, Tottori




. fukujinzuku 福神漬け
Pickles for the Seven Gods of Good Luck .


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Kamakurazuke, Kamakura tsuke 鎌倉漬 / 鎌倉漬け
tamariboshi たまり干し pickled in tamari shoyu and dried in the sun
mostly for fish pieces, like sardines (nishin)
a kind of fish sushi
. . . CLICK here for Photos !
Kamakurazuke from the Arita area 有田 Wakayama



. WASHOKU
kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
from Kamekura, Kyoto


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Narazuke, Nara-zuke 奈良漬
Gourd pickles
In Saketreber (Sake-Maische) Eingelegtes.
(sakekasu, Saketreber sind die Rueckstände bei der Sakeherstellung)
Eingelegtes nach Nara-Art





Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
kigo for late summer


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Nozawana-zuke 野沢菜漬 nozawanazuke
pickled green leafy vegetable
Vegetable from Nozawa hot spring, Nagano.
The leaves are quite large and can be used to wrap food.

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Rakkyoo らっきょう(辣韮) pickled shallots
speciality of Tottori
often served with curry rice and beef dishes.

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. WASHOKU
orizuke おり漬け pickles with ori dregs
dregs from the production of soy sauce





Shibazuke しば漬け / 柴漬け　
Perilla pickles with eggplant
from Ohara,　Kyoto. Nishiri.
This is one of the three famous pickles from Kyoto.

Made from Kamo eggplants (sometimes cucumbers, turnips, rape blossoms or other vegetables), a special kind of red chirimen aka shiso perilla ちりめん赤紫蘇 that grows in the special climate of Ohara and a lot of salt.
The ingredients are put in large wooden barrels and covered with stones of the same weight to ripen. It ferments with lactobacillus to a sour pickle, that tasts great on white rice.
Doi Shibazuke Honpo 土井志ば漬本舗　is quite famous and has tours for tourists.

This kind of pickle has been introduced by the ambulant vendor ladies from Ohara (Oharame 大原女) to Kyoto and from there to the rest of Japan. They were carrying SHIBA brushwood, firewood, on their head to sell in town and used to give a package of this pickle to their clients.

This pickle was made famous in the area of Ohara in the late Heian period, when the daughter of Regent Taira no Kiyomori fled after the lost battle of Dan no Ura. She became a nun and lived in the little monastery Jakkoin (Jakkooin 寂光院) in Ohara. Kenrei Mon-In 建礼門院 grieved about the death of her little son and the villagers brought her these local vegetable pickles to cheer her up in the hot summer.
She had it prepared by her ladies in waiting at the monastery, who were dressed like the Oharame ladies are now. So the Oharame ladies have a long history.
. . . CLICK here for Oharame dressed ladies photos !


This once-pampered great lady Kenrei is said to have composed this poem in her hermit's hut:

Did I ever dream
That I would behold the moon
Here on the mountain --
The moon that I used to view
In the sky o'er the palace?

Taira no Tokuko, Empress Dowager Kenrei (建礼門院)


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sokusekizuke, sokuseki-zuke 即席漬け "impromptu pickles"
Often made from cabbage or cucumbers or shalottes.
. . . CLICK here for Photos !
Schnell gemachte Tsukemono


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Takuan, takuanzuke 沢庵漬 (たくあんづけ)
Takuan radish pickles
kigo for winter
Named after priest Takuan Soho, who "invented" their making.
. . . CLICK here for Photos !
It comes in various flavors, like umeboshi or red hot peppers.

Takuwan, is a popular traditional Japanese pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion.
©　More in the WIKIPEDIA !


Takuan Sōhō (沢庵 宗彭, 1573–1645) was a major figure in the Rinzai school of Zen Buddhism. He is known for his excentric life.
It is stated that Takuan advised and befriended many persons, from all social strata of life.
Some of those include:

Miyamoto Musashi (kenjutsu swordmaster)
Matsudaira Dewa no Kami (Daimyo)
Ishida Mitsunari (Daimyo)
Kuroda Nagamasa (Christian Daimyo)
Yagyū Munenori (Daimyo and kenjutsu master, head of Yagyū Shinkage-ryū style of swordsmanship) - Takuan's writings to kenjutsu master, Lord Yagyū Munenori, are commonly studied by contemporary martial artists.
Go-Mizunoo (abdicated Japanese Emperor)
Tokugawa Iemitsu (Shogun)
Itō Ittōsai (swordsman)
©　More in the WIKIPEDIA !


Zen monks are supposed to eat their slices of Takuan radish without making any noise. There are usually two slices on the plate, used to carefully clear out the bowls after eating and then munching the Takuan in silence.
If you want to know the secret of eating Takuan in silence, contact me. :o) !

dinner time -
the silence of monks
munching takuan

DAIKON . Radish and radish dishes

The Unfettered Mind. by Takuan Soho


Regional TAKUAN specialities


quote
Nanshuji Temple, Osaka 南宗寺 Nanshuuji
A temple of Rinzaishu’s Daitokuji branch built south of Shukuin in the 3rd year of Koji Period (1557) by Nagayoshi Miyoshi, who ruled Sakai as local governor of Izumi/Kawachi, in memorial of his deceased father, Motonaga. The temple burned down during the Summer Battle of Osaka, and was rebuilt in the 3rd year of Genna Period (1617) by Takuan-osho, the resident priest of the temple, in Minamihatago-cho where it remains today.
... It is said that the great masters of tea ceremony such as Sen no Rikyu and Takeno Jo-o trained here ...
source : www.osaka-info.jp

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Umeboshi 梅干 the most famous
dried pickled salty plums
kigo for all summer


. WASHOKU
Umeboshi 梅干 dried pickled salty plums 　
Salzpflaumen


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Making Japanese pickles

There are many kinds of pickles and they are served when eating rice and "ochazuke", which is rice flavored with various toppings and poured with green tea. They are also served when drinking green tea and alcoholic beverages.


Shiozuke
Shiozuke is salt pickling. This the easiest way of pickling. Slice vegetables, salt them and place them under a weight for varying lengths of time. The best-known shiozuke pickled for a long time is "umeboshi". Ichiyazuke,one-night pickles, is one of "shiozuke" which is made briefly. Shiozuke is also used as preliminary step to serve food.


Nukazuke
Make "nukadoko" (pickling bed) by mixing "nuka"(rice bran) , salt and water. Then add them dried kelp and dried chilies to increase the flavor. Vegetables are buried in "nukadoko" and are kept there for varying lengths of time. You can eat it a couple of days later but the best "nukazuke" is the one which are buried for several months. Nukazuke are rich in vitamins.
The best-known examples are takuan (pickled Japanese radish) and kyuuri no nukazuke (pickled cucumber)

Read also: hinona kabu nukazuke
Here’s a little Zen of Nukazuke meditation for you…
When you mix the nukadoko and turnips take a moment to observe the wonderful colors that present and shift and fold; feel the mixture as the earth which has nurtured both the turnips and the rice grains; in the warmth you can feel the sunshine that ripened the green leaves and brought the rice grain to fruition; in the moisture you can feel the rain that fell upon the rice and turnip and gave them life; as you breath in and breath out in rhythm with your hands, you can feel your body relax….
Cate Kodo Juno
source : kyotofoodie.com . Pickling Hinona Turnips 日野菜蕪 ぬか漬け


Shooyuzuke Soy Sauce pickles
Pickle vegetables with salt, soy sauce, sugar and vinegar. It is possible to preserve vegetables for a long time. "Yamagoboo no shouyuzuke" (pickled burdock) and "fukujinzuke" (pickled 7
kinds of vegetables such as Japanese radish, eggplant etc., chutneylike pickles) are examples of "shouyuzuke".


Misozuke
Add sake to "miso" (fermented soybean paste) and pickle vegetables with them. Misozuke is originated with the fact that farmers buried salted vegetables when when they make "miso"
for their families.


Kasuzuke
"Sakekasu" is remains of the rice when making "sake" or "mirin", sweet rice wine for seasoning. A pickling bed is made by mixing "sakekasu", sugar and salt. Pickle vegetables, fish and meat. It has sweet taste and the best-know example is "narazuke"


Koojizuke
Pickle vegetables with malted rice. It can't be preserved for a long time. One of the famous "koojizuke" is "bettarazuke".

Bettarazuke (べったら漬) "sticky pickles"
from Tokyo


Karashizuke
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed. A famous "karashizuke" is "karashi-nasu" using eggplants.
karashi renkon 辛子れんこん lotus roots with mustard
From Kumamoto
daikon karashizuke 大根からし with radish
kyuuri karashizuke きゅうりからし漬け with cucumbers
piiman karashizuke ピーマンからし漬け with bellpeppers (paprika)
shiitake karashizuke 椎茸からし漬け with shiitake mushrooms
. WASHOKU
Karashizuke からし漬け pickles with mustard 　




Suzuke
Vinegar pickling. Beni-shooga (pickled red gingers) and rakkyo (pickled scallions) are the best-know examples of "suzuke".

source : ytoshi.cool.ne.jp



Melon Pickles
Japanese LINK : 漬け瓜（越瓜　本瓜）　夕顔　とうがん


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Worldwide use


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Things found on the way


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HAIKU

Kobayashi Issa

梅干と皺くらべせんはつ時雨
umeboshi to shiwa kurabesen hatsu shigure

comparing my wrinkles
with the pickled plums...
first winter rain

"Pickled plum" (umeboshi) is an idiom denoting an old wrinkled woman



福豆や福梅ぼしや歯にあはぬ
fuku mame ya fuku umeboshi ya ha ni awanu

lucky beans
lucky pickled plums...
yet no teeth

Issa has no teeth left with which to chew these end-of-year treats.

Tr. David Lanoue


ich vergleiche meine Falten
mit einer Salzpflaume ...
erster kalter Regen
Tr. Gabi Greve


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物言はぬ独りが易し胡瓜もみ　
mono iwanu hitori ga yasushi kyuuri momi

so good to be alone
with no need to talk . . .
kneading salted cucumbers
Tr. Gabi Greve

Abe Midorijo 阿部みどり女 (1886 - 1980)


この宮の我も氏子よ札納
. kono miya no ware mo ujiko yo fuda osame .


keichitsu ya yoji no gotoku ashi narashi

yume no ato oute hare nari sawayaka ni

MORE about Midorijo : thegreenleaf.co.uk/hp/women


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Related words

***** Gourd Pickles

***** WASHOKU : Tsukemono Pickles

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Japanische Speisen LISTE

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Japanische Gerichte

Alphabetisch nach Japanischem Namen


..... AAA

Abokado to maguro no tarutaru soosu ... Thunfisch mit Avocado in Sauce Tartare 10
Abokado to maguro no wasabijooyu-ae ... Thunfisch mit Avocado in Wasabi-Sojasauce 7
Agejaga no soboro ankake ... Frittierte Kartoffeln mit dicker Gemüsesoße
Ageyurikon to shiokonbu ... Frittierte Lilienknollen mit gesalzenen Seetangstreifen

Ainu Dishes
... Chiporoimo ... Kartoffelbrei mit Lachsrogen
... Ratooshipe ... Lachs mit langer Siegwurz
... Shakejiru ... Lachssuppe

Aji no hiraki shoooyuzuke ... Getrocknete Rossmakrele in Sojasauce mariniert
Aji no sugatamori ... Sashimi von einer Rossmakrele
Amazake ... Süßer Reiswein
Asarigohan ... Reis mit kleinen Miesmuscheln
Asari no sakemushi ... In Sake gedämpfte kleine Miesmuscheln



..... BBB

Banbanji ... Kalter Gurken- und Hühnchenfleischsalat
Batterazushi, battera sushi ... gepresstes Makrelen-Sushi 37

Botannabe... Wildschwein-Eintopf

Buri daikon ... Gelbschwanz mit Rettich
Buri no sawachi ... Großer Festteller mit Gelbschwanz
Buri no teriyaki ... Gelbschwanz in Teriyaki-Sauce
Buri-zooni ..... Neujahrssuppe mit Gelbschwanz

Buta no kakuni ... Kakuni vom Schweinebauch /oder Geschmorte Schweinebauchwürfel
Butaniku no ninniku misoyaki ... Schweinefleisch in Knoblauch-Misopaste gebraten
Butaniku no misoni to shiitake ... Schweinefleisch mit Schiitake-Misopaste gebraten 12
Butaniku no shoogayaki ... mit Ingwer gebratenes Schweinefleisch
Buta udon ... Udon-Nudeln mit Schweinefleisch



..... CCC

Chagayu ... Tee-Reisbrei 35
Chankonabe ... Sumoringer-Eintopf
Chawanmushi ... Gedämpfter Eierstich

Chikuwa kyuuri ... Chikuwa mit Gurke
Chimaki ... In Bambusblätter gewickelte Mochi mit Gemüse
Chiporoimo ... Kartoffelbrei mit Lachsrogen, Ainu-Gericht
Chirashizushi ... Sushi-Reis mit Auflagen, in der Schüssel serviert

Chokobanana ... Schokoladenbanane


..... DDD

Daikon namasu ... Eingelegter Rettich mit Karotten
Daikon no torisoboro ankake ... Rettich mit Hühnerfleischsauce 8
Daikon to ume no konbu-ae ... Salat aus Rettich, Salzpflaumen und Kombu
Dashimaki ... Gerolltes süßes Omelett 41
Datemaki ... Gerolltes süßes Omelett mit Fischpaste
Dojoonabe und Yanakawanabe ... Schmerleneintopf


..... EEE

Ebichili ... Garnelen in Chilisauce
Ebifurai ... Frittierte Garnelen
Ebi-iri no sumashijiru ... Klare Suppe mit Garnelen
Ebi makaroni guratan ...Gratin mit Garnelen und Makkaroni
Ebi-oroshi kishimen ... Kishimen-Nudeln mit Tempura-Garnelen
Ebisakamushi ... Mit Sake gedämpfte Garnelen


..... FFF

Fukahiresuupu ... Haifischflossensuppe
Furofuki Daikon ... Gesimmerter Rettich


..... GGG

Genmai no tofu kuriimu doria ...Doria mit braunem Reis und Tofu
Ginnan no kuzutoji ... Gingko-Nüsse in angedickter Sauce
Goheimochi ... Reis am Spieß mit Walnuss-Miso ?Reis am Spieß mit Walnusssauce
Gomadare ... Sesamsauce
Gomadoofu Owan ... Suppe mit „Sesam-Tofu“
Gomoku-inarizushi ... Inari-Sushi mit vielen Zutaten
Gomasuri dango ...Klößchen mit Sesampaste
Gooyaa no sunomono ...Gooyaa-Gurken in Essig
Gyuuniku to goboo to konnyaku no nimono ... Eingekochtes mit Rindfleisch, japanischer Schwarzwurzel und Konnyaku
Gyuunyuu imojuusu ... Milch-Süßkartoffelsaft
Gyuunyuu nabe ... Eintopf mit Milch
Gyuunyuu raamen ... Ramen mit Milch
Gyutan bentoo ... Lunchpaket mit Rinderzunge


..... HHH


Hakusainabe... Chinakohl-Eintopf
Hakusai to hijiki no sarada ... Chinakohl-Hijiki-Algen-Salat
Hamaguri gyuunyuu nikomi ... Venusmuscheln in Milch gekocht
Hamaguri no osuimono ... Klare Suppe mit Venusmuscheln
Harakomeshi ... Reis mit Lachs und Lachsrogen
Hayashi raisu ... Haschee auf Reis

Hijiki no nimono ... Hijiki-Algen mit Bohnen gekocht
Himemasu no misoyaki ... Gegrillter Kokanee-Lachs mit Miso-Paste
Himemasu no shioyaki ... Gegrillter Kokanee-Lachs mit Salz
Hinaiya ramen ... Hinaiya-Hühnersuppe mit Nudeln
Hiyashi Shoodoshima soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art
Hizunamasu, hizu namasu ... Lachskopfknorpel in Dressing 46
Hizusenbei, hizu senbei ... Senbei mit Lachskopfknorpel 49

Hoikoro ... Schweinefleisch mit Gemüse auf chinesische Art
Hoorensoo no gmoa-ae ... Spinatsalat mit Sesam 9
Hoorensoo no ohitashi ... Gekochter Spinat
Hoshigaki ... Herstellung von getrockneten Persimonen
Hoshikaibashira chuugokufuugayu ... Reissuppe mit Jakobsmuscheln auf chinesische Art (Muschelmuskeln)
Hotategai no marine ikura-ae ... Marinierte Jakobsmuscheln mit Lachsrogen


..... III

Ika no gaarikku shooyu itame ... Mit Knoblauch gebratener Tintenfisch
Ika no sugatayaki ... Im Ganzen gegrillter Tintenfisch
Ikuradon ... Lachsrogen auf einer Schale Reis
Ikura gunkanmaki ... Sushi Kriegsschiff-Rolle mit Lachsrogen
Ikuranegi ... Lachsrogen auf Lauch
Ikura-oroshi ... Geriebener Rettich mit Lachsrogen

Inaniwa udon no tomato soosu ... Udon-Nudelsalat mit Tomatensauce
Inarizushi ... Einfaches Inari-Sushi
Ingen no gomaae ... Stangenbohnen mit Sesamsoße
Iridori ... Gedämpftes Hühnerfleisch mit Beilagen 17
Ishikarinabe ... Eintopf nach Ishikari-Art
Ishiyaki ... mit heissen Steinen gekochter Eintopf
Iwashi no marinee ... Marinierte Sardinen
Iwashi to tofu no hanbaagu ... Sardinen-Hamburger mit Tofu
Izumo soba sarada ... Salat mit Izumo-Buchweizennudeln


..... JJJ

jagaaimo, jagaimo ... Kartoffeln
Jagaaimo mochi ... Kartoffelmochi
Jagaabataa ... Kartoffeln mit Butter
Jagaaimo no misojiru ... Misosuppe mit Kartoffeln
Jagaaimo to ebidango no shoogafumini ... Kartoffel-Garnelen-Klöße mit Ingwer. #Kartoffeln und Garnelenknödel mit Ingwergeschmack
Jagaaimo to matsu no mi pasuta ..... Spaghetti mit Kartoffeln und Pinienkernen
Jaaman poteto (German potato) ... Kartoffeln auf Deutsche Art
Jajamen, Jaja-Nudeln, ein Nudelgericht aus Morioka

Jibuni ... Wildente mit Gemüse gekocht
Jingiuskaan nabe ..... Dschingis Khan Eintopf mit Hammelfleisch


..... KKKK

Kabochaguratan ... Kürbis-Gratin
Kabocha no itokoni ... Gekochter Kürbis mit Bohnen
Kabocha no piinatsu age ... Gebratener Kürbis mit Erdnüssen
Kabu no shoogayaki ... Mit Ingwer gebratene Rüben
Kabura to anzu no sunomono ... Salat mit Rüben und Aprikosen
Kakeudon, kake-udon ... Warme Udon-Nudeln
Kaki furai ... Frittierte Austern
Kakigama no gomamisoyaki ... Gegrillte Beilagen in ganzer Persimmone 28
Kakigoori ... Geschabtes Eis
Kaki no dotenabe ... Austern-Eintopf im irdenen Topf
Kakinohazushi, kaki no ha sushi ... Makrelen-Sushi im Persimonenblatt 38
Kaki to beekon ... Austern mit Speck 42
Kaki muusu ... Persimonen-Mousse
Kaki no shira-ae ... Persimone mit weißem Tofu-Dressing
Kamameshi . . . Reis und Beilagen im gleichen Topf gekocht
Kamo no nanban soba ... Entenfleisch auf Buchweizennudeln 23
Kamo no okaribayaki ... Grillen von Wildentenfleisch
Kaninabe ... Krebseintopf .Krabbeneintopf
Kanitama gooma fuumi ... Omlett mit Krabbenfleisch und Sesamsauce
Kani tamagodoofu ... Krabben mit Ei und Tofu 44
Kanizoosui ... ;Angedickte Reissuppe mit Krabbenfleisch
Kara-age kamaboko sando ... Frittiertes Kamaboko-Sandwich
Katsuo no sawachi ... Großer Festteller mit Bonito
Katsuo no tataki ... Bonito-Sushi mit gehackten Frühlingszwiebeln und Knoblauch
Katsuo shutoofuumi no komatsuna-itame ... Bonito und scharf gebratener Senfspinat
Kazunoko ... Heringsrogen
Kazunoko no natsu sarada ... Sommerlicher Salat mit Herngsrogen

Kenbiki-yaki ... "Klößchen für schmerzende Schultern"
Kenchinjiru ... Klare Gemüsesuppe

Kibidango ... Hirseklößchen (oder Hirsebällchen)
Kimosui ... Suppe mit Aalleber
Kimoyaki ... Gebratene Aalleber
Kimuchi raamen ... Ramen mit Kimchi
Kinmedai no sattoni ... Kurz gekochter südlicher Kaiserbarsch
Kinokonabe, konoko nabe ... Eintopf mit Pilzen 27
Kinoko no ninnikuitame ... Gebratene Pilze mit Knoblauchgeschmack
Kinpiragoboo ... Gekochte japanische Schwarzwurzel
Kiritanpo nabe...Kiritanpo-Eintopf
Kishimen no shiitake ankake ... Kishimen-Nudeln mit Shiitake-Sauce
Kitsune hiyashi Shoodoshima soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art, mit frittiertem Tofu

Konbumaki ... Kombu-Rollen
Konnyaku no gyuudon fuumi ... Konnyaku nach Art einer Rindfleisch-Reisschale
Konnyaku sashimi ... Rohes Konnyaku als Sashimi 19
Konnyaku, teami konnyaku ... Handgeflochtenes Konnyaku
Koshian no ohagi ... Mochi-Reisklösschen mit süßer Bohnepaste
Kosumosu no chikin banbanjii ... Hühnersalat mit Schmuckkörbchenblüten

Kuko no mi yakuzengayu ... Reissuppe mit der Frucht vom chinesischen Bocksdorn
Kurigohan ... Reis mit Esskastanien
... Kuri-okowa ...Mochi-Klebreis mit Esskastanien

Kurikinton ... Süßkartoffelbrei mit Esskastanien
Kuromame ... Schwarze Sojabohnen
Kuromame gohan ... Reis mit schwarzen Sojabohnen
Kuromame iritori ... Hühnerfleisch mit schwarzen Sojabohnen
Kuromame paundokeeki ... Kuchen mit schwarzen Sojabohnen
Kurumaebi no onikarayaki ... In der Schale gegrillte Geißelgarnelen

Kyabetsu to yudetamago no gomasarada ... Sesamsalat mit gekochtem Ei und Weisskohl
Kyabetsuna-sarada ... Kohl-Thunfisch-Salat
Kyuuri no uni gunkanmaki ... Seeigel-Sushi in Gurkenstreifen gewickelt
Kyuuri no tsumetai suupu udon ... Kalte Udon-Nudelsuppe mit Gurken
Kyuuri to kani no sunomono ... Gurken und Krabbenfleisch in Essigdressing


..... LLL


..... MMM

Maaboodoofu ... Tofu mit Hackfleisch in scharfer chinesischer Sauce
Macha aisu..... Eiscreme mit grünem Pulvertee
Madako no yawarakani ... Weichgekochter Krake
Magurodon ... Thunfischstücke auf Reis
Maguro no kara-age ... Frittierte Thunfischstücke
Mamakari no chazuke ... Schale Reis mit Mamakari-Sardinen und grünem Tee übergossen
Mamakari no su-zuke ... Mamakari-Sardinen in Reisessig eingelegt
Mamakarizushi ... Sushi mit Mamakari-Sardinen
Maruimo toofu ... Tofu aus runden Jamswurzeln
Matsuzakagyuu ... Matsuzaka-Rindfleisch 32

Mebaru no shioyaki ... Gegrillter Rotbarsch mit Salz
Mentsuyu ... Brühe für die Nudeln – Grundrezept
Miso, jikasei ... Herstellung von Miso-Paste zu Hause / DAS Miso
Miso bataa kukkii ... Butterkekse mit Miso
Miso dengaku ... Gebratener Tofu oder Konnyaku oder Fisch mit Misopaste 20
Miso goma konsai ... Gemüse gekocht mit Miso-Paste
Misokatsu ... Miso-Schnitzel #Kotelett mit Misosauce
Miso raamen ... Miso-Ramen

Momotaro reisei pasuta ... Kalte Spagetti mit Momotaro-Tomaten
Momijinabe ... Hirschfleisch-Eintopf
Momo to edamame no shira-ae ... Pfirsich und Edamame in weißer Sauce
Moyashi no raayu-ae ... Bohnensprossen mit Chiliöl
Moyashisarada ... Bohnensprossensalat mit Sesam

Mushitori ... Gedämpftes Hühnerfleisch

Myooga no amasuzuke ... Japanischer Myoga-Ingwer in Essig süßsauer eingelegt
Myooga no su-ae ... Japanischer Myoga-Ingwer mit Essig-Dressing angemacht



..... NNN

Nabeyakiudon ... Udon im irdenen Topf gekocht
Namakyarameru ... Weiche Sahne-Karamellbonbons
Nanbu senbei ... Nanbu-Waffeln aus Morioka
Narazuke ... Eingelegtes Gemüse auf NARA-Art, in Sake-Treber
Nasu dengaku ... Auberginen mit Miso-Paste
Nasu no miso-itame ... Mit Misopaste gebratene Auberginen
Nasu no toriniku hasami-age …Hünherhackfleisch in Auberginen

Nikaki ... Gekochte Austern
Nikujagaa ... Rindfleisch mit Kartoffeln
Nimono ... Gekochtes Allerlei
Nimono no sawachi ... Großer Festteller mit gekochtem Gemüse
Ninnikuage ... Frittierter Knoblauch
Ninniku shooyu ... Knoblauch-Sojasauce
Nishin udon ... Udon-Nudeln mit Hering
Nishoku tamago ... Zweifarben-Ei

Nori chiizu toosuto ... Käsetoast mit Nori
Noto-don ... Reisschale mit Produkten aus der Noto-Gegend


..... OOO

Ochazuke ...Schale Reis mit grünem Tee übergossen (chazuke)
Ogura toosuto ... Ogura-Toast mit süßem Bohnenmus 29
Okaka chiizu nigiri ... Reisball mit Katsuobushiflocken und Käse
Okara no okonomiyaki ... Japanische Pfannkuchen mit Okara-Tofu-Rückständen
Okonomiyaki Osaka fuu ... Japanische Pfannkuchen im Osaka-Stil
Okonomiyaki Hiroshima fuu ... Japanische Pfannkuchen im Hiroshima-Stil 43
Okura sarada ... Okura-Salat 11
Okura ikanatto ... Okra-Tintenfisch-Natto
Omuraisu ... Reisomelett
Onigiri ... Reisball
Orenji chiizu keeki ... Käsekuchen mit Orangengeschmack
Osuimono ... Klare Suppe
Otsukuri ... Gemischtes Sashimi
Oyaki ... Gefüllte Küchlein ?gefüllte Reisküchlein
Oyako donburi ... Reis mit Huhn und Ei. Eltern (Huhn) und Kind (Ei) auf Reis
Ozooni Kanto-fuu ... Neujahrssuppe nach Kanto-Art


..... PPP

Pirikara nikumiso ... Scharfes Schweinehackfleisch in Miso 15
Ponzu ... Ponzu-Sauce


..... QQQ



..... RRR

Raamen ... Ramen, chinesische Nudelsuppe
Rakkasei-iri yakiniku no tare ... Grillsauce mit Erdnüssen
Rakkyoo no suzuke ... Schalotten in Essig eingelegt
Rea chiizu keeki (rare cheese cake) ... Käsesahnetorte
Reimen ... Kalte Nudeln
Renkon chippusu ... Lotoswurzel-Chips 16
Robatayaki ... am offenen Holzkohlengrill zubereitet
..... Yasai no Robatayaki .... Gemüse-Robatayaki
Ruibe ... Angetautes Lachs-Sashimi 47


..... SSS

Saba no misoni ... Makrele in Miso gesimmert
Sabazushi ..... Makrelen-Sushi
Sakuracha ... Kirschblütentee
Sakurameshi ... Mit Sojasauce und Reiswein gekochter Reis
Sakuramochi ... Reisküchlein mit Kirschblüten
Samefurai. same furai ... Frittiertes Haifischfilet
Same no amazu ankake ... Haifischfleisch mit süßsaurer dicker Sauce
Sanma no shioyaki ... Mit Salz gegrillter Makrelenhecht
Sanma to eringi no shooyuyaki ... Gebratener Makrelenhecht mit Eringi-Pilzen
Sansai gohan ... Reis mit Berggemüse
Sanuki udon ... Udon-Nudeln nach Sanuki-Art
Sapporo raamen ... Ramen aus Sapporo
Sasakamaboko ... Fischpastete im Form eines Bambusblattes
Satoimo no shironi ... Gekochte Taro-Wurzeln
Satoimo to hikiniku no ankake ...Taro-Wurzeln mit Hackfleisch und dicker Sauce
Satsumaimo no tenpura ... Tempura von Süßkartoffeln
Sawachi ryoori ... Großer Festteller mit Speisen

Sekihan ... Reis für Feierlichkeiten, mit roten Bohnen gekocht

Shakejiru ... Lachssuppe
Shake no kimimayoyaki ... Lachs mit Eigelb-Mayonnaise-Soße überbacken
Shake no sakamushi ... Lachs in Reiswein gedünstet 48
Shake no teriyaki ... Teriyaki vom Lachs 50
Shiitake no hoorokuyaki ... Shiitakepilze in der Röstpfanne zubereitet
Shiitake no kuriimuni ... Shiitakepilze in Cremesoße
Shijimi no misojiru ... Misosuppe mit Körbchenmuscheln
Shimesaba ... Marinierte Makrele 36
Shimitoofu ankakemushi ... Gefrorener Tofu mit dicker Sauce aus Pfeilwurz-Stärke
Shimonitta negi no kakiage ... Geschnitzeltes Tempura von Shimonitta-Lauch 21
Shio raamen ... Ramen mit Salz
Shira-ae ... Dressing mit weißem Sesam, Miso und Tofu
Shiragayu ... Einfache Frühstücks-Reissuppe
Shiromi sakana no misozukeyaki ... In Miso-Sauce eingelegter weißer gebratener Fisch
Shoodoshima hiyashi soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art
Shoodoshima . Kitsune hiyashi soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art, mit frittiertem Tofu
Shooga no amazuzuke ... Ingwer mariniert in süßem Essig
Shooyu mame ... Saubohnen in Sojasauce
Shooyu raamen ..... Ramen mit Sojasauce
Shutoofuumi no komatsuna itame ... Bonitofischklein und scharf gebratener Senfspinat

Soboro donburi... Huhn und Ei auf Reis
(Grobes Hünerhackfleisch und Ei auf Reis)

soosu ... Saucen
Gomadare ... Sesamsauce
Okonomiyaki soosu ..... Okonomiyaki-Sauce
Ponzu ... Ponzu-Sauce
Takoyaki soosu ... Takoyaki-Sauce
Tonkatsu soosu ... Tonkatsu-Sauce
. . . Tokusei tonkatsu soosu ... Würzige Tonkatsu-Sauce

Subuta ... Schweinefleisch in süßsaurer Sauce
Sugaki ... Austern in Essig-Dressing
Sukiyaki ... Sukiyaki mit Rindfleisch 33


..... TTT

Taimen ... Seebrasse mit Nudeln
Taimeshi ... Reis mit Seebrasse
Tai no hamayaki ... Am Strand gegrillte Seebrasse
Tai no misoyaki ... Rote Seebrasse, mit Misopaste gebraten
Tai no ushiojirufuu ... Seebrassenkopf in Salzsuppe
Tai no yakizuke ...Gegrillte Seebrasse mariniert
Takenoko no sugagazsushi ... Bambussprossen-Sushi
Takikomigohan . . . Reis gekocht mit weiteren Zutaten
Takoraisu doria ...Doria mit Reis und Würstchen
Takoyaki ... Oktopus-Teigbällchen
Tamagokake gohan ... Reis mit rohem Ei
Tamago no okayu ... Reissuppe mit Ei
Tamanegi no okonomiyaki ... Japanische Pfannkuchen mit Zwiebeln
Tarachirinabe.... Kabeljau-Eintopf
Tazukuri ... Gezuckerte trockene Sardienen

Tendon ... Schale Reis mit Tempura
Teppanyaki, Gyokai to yasai no teppanyaki ... Gemischte Grillplatte mit Meeresfrüchten und Gemüse
Teriyaki chikin (Chicken) ... Huhn in Teriyaki-Sauce, mit Hähnchenbrust

Tobiuo no satsuma-age ... Frittierte Fischbällchen vom fliegenden Fisch
Tomato to abokado no wasabijooyu ...Tomaten-Avocadovorspeise mit Wasabi-Sojasauce

Tonkatsu ... Schweineschnitzel
Toofu dengaku ... Gegrillter Tofu mit Misopaste 31
Toofu no mayo namashooga yaki ... Gebratener Tofu mit Ingwer und Mayonnaise
Toofu no misozuke ... Tofu mit Miso-Sauce
Toofu shinjo ... Tofu-Bällchen mit Gemüse
Toofu to soboro no suupu ... Suppe mit Tofu und grobem Hühnerhackfleisch
Toofu to tomato no mirufiiyu... Geschichteter Tofu mit Tomatensoße
Toonyuu chankonabe ... Sumoringer-Eintopf mit Sojabohnenmilch

Torimuneniku no miso chiizuyaki ... Hüherbrust mit Käse und Miso-Paste
Toriniku no narutomaki ... Hühnerfleisch in Wirsing gewickelt
Tori no oroshi ponzukake …Hühnerfleisch mit geriebenem Rettich und Ponzu-Sauce
Toriniku to seri no zatsuni ... Gekochtes Hühnerfleisch mit Brunnenkresse
Toriniku no tatsuta-age ... Frittiertes Hühnerfleisch nach Tatsuta-Art
Tori no kara-age ... Frittiertes Hünerfleisch 14
Tori no nanbanyaki ... Huhn auf Nanban-Art („Art der südlichen Barbaren“)
Torisasami no kazeboshi ... Luftgetrocknetes weißes Hühnerfleisch
Tororo tsukimi soba ... Buchweizennudeln, geriebene Jamswurzel und Ei

Tsukemono-iri rooru inarizushi ... Gerolltes Inari-Sushi mit eingelegtem Gemüse
Tsukimi dango ... Klößchen für die Mondschau
Tsukimidoofu ... "Vollmond-Tofu"
Tsukimi soba ... Buchweizennudelsuppe mit "Vollmond-Ei"


..... UUU

Udon no ume doresshingu ... Udon-Nudeln mit Salzpflaumen-Dressing
Udon tsukeawase no tenpura ... Tempura als Beilage yu warmen oder kalten Udon-Nudeln
Umaki ... Gebratener Aal in Omelett gerollt
Umemayo nigiri ... Reisball mit Salzpflaumenpaste und Mayonaise
Unagi no shiroyaki ... Einfach gegrillter Aal
Unajuu (kabayaki) ... Gegrillter Aal mit Sauce auf Reis
Unidon ... Seeigel auf Reis
Unohana chakinshibori ... Rückstände bei der Herstellung von Tofu, im Teetuch ausgewrungen
Ushiojiru ... Suppe mit Meeresfrüchten
Uzaku ... Aal-Salat


..... VVV


..... WWW

Wafuu agekurokke ... Frittierte Krokette, japanische Art
Wafuu hanbaagu ... Hamburger, japanische Art
Wakamesuupu ... Wakame-Suppe
Wakame to toofu no misojiru ... Misosuppe mit Seetang und Tofu 40
Wankosoba ... Nudeln aus Morioka. Soba-Nudeln aus der Essschale
Wankosoba teishoku ... Wankosoba-Menü
Warigo Izumo soba ... Izumo-Buchweizennudeln in gestapelten Kästen
Wasabi taimeshi ...Seebrasse auf Reis mit Wasabi



..... XYZ

Yaki purin ... Vanillepudding mit Karamellsoße
Yakiniku ... Gegrilltes Fleisch
Yakisakana ... Bratfisch (kann auch gegrillt sein)
Yakisakana soosu ... Negi shichimi ... Frühlingszwiebeln-Sieben-Gewürze-Mischung-Paste für Bratfisch
Yakisoba ... Gebratene Nudeln

Yomogimochi ... Beifuß-Reiskuchen
Yookan ... Süßes Bohnengelee
Yosenabe ... Eintopfgericht

Yuba sashi ... Yuba- Haut der Soyabohnenmilch, als Sashimi zubereitet
Yudoofu ... Warmer Tofu
Yudoofu tamago soosu ... Warmer Tofu mit Eisauce
Yukihana shuumai ... Shumai-Teigtaschen mit Tofu
Yurine to gyuuniku no kurokoshoo itame ... Lilienknollen und Rindfleisch gebraten mit schwarzem Pfeffer


Zaruudon, zaru-udon ... Kalte Udon-Nudeln
Zarusoba ... Kalte Buchweizen-Nudeln 22
Zundamochi ... Reiskuchen mit Edamame-Paste


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