Osaka Naniwa

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Osaka　大阪　

Osaka is a city in Japan, located at the mouth of the Yodo River on Osaka Bay, in the Kansai region of the main island of Honshū.
Osaka has traditionally been referred to as the "nation's kitchen" (天下の台所, tenka no daidokoro), or the mecca of gourmet food.
©　More in the WIKIPEDIA !


Dootonbori, Dotombori, Dotonbori
Dōtonbori (道頓堀) is one of the principal tourist destinations in Osaka, Japan. It is a single street, running alongside the Dōtonbori canal between the Dōtonboribashi Bridge and the Nipponbashi Bridge in the Namba ward of Osaka. A former pleasure district ...
©　More in the WIKIPEDIA !
. . . CLICK here for Photos !


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Osaka no kui-daore

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

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Explanation

くいだおれ kuidaore

There is an old saying, Osaka no kui-daore — literally, Osaka people want good food even if they have to go broke for it.

Osaka, Shinsekai 大阪・新世界
Kushikatsu Restaurant 　



The famous kuidaore doll .. くいだおれ人形
The restaurant had to close in 2008.

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Landmark Osaka eatery set to close

A landmark Osaka eatery known for its giant, drum-beating minstrel doll out front said that after nearly 60 years, it is closing.

Osaka Meibutsu Kuidaore (Osaka Famous Kuidaore) restaurant, founded in 1949, faxed the media Tuesday to announce it will shut down July 8 due to difficulties in continuing the family business, as well as the aging of its building and facilities.

The eight-story restaurant serves a wide variety of food, from Japanese to Western.

The minstrel, named Kuidaore Taro, is modeled after bunraku puppets. It has delighted visitors and passersby for decades, serving as a symbol of not only the restaurant but also of Osaka's Dotonbori district.

"Just like the Statue of Liberty, the doll should be placed in a prominent location where people can admire (it) after the close of the restaurant," said a 70-year-old man who came from Nara.
source : 　Japan Times April 10, 2008


. Kuidaore Taro with special sunglasses .
kinkan nisshoku 金環日食 golden ring eclipse
May 21, 2012 in Japan



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Historic Kansai: Gourmet-town 'kuidaore'
By Junzo Tanaka

Every Japanese knows the phrases 'kidaore' Kyoto and 'kuidaore' Osaka, meaning that the people of Kyoto and Osaka indulge respectively in sartorial and gastronomical pleasures till they go bankrupt. Whatever they may be, hobbies or pleasures, when they are pursued to the extremes, can eat up one's fortunes. The above-mentioned phrases sum up the characteristics of the two major cities in the Kansai region. Kyoto has been the center of luxury kimono production and consumption for centuries, while Osaka has fully taken advantage of its geographical location and developed itself into an important distribution center.

Osaka has always been known for its good foods. Many businesspersons posted in Osaka or visitors to the city just on business trip find Osaka's foods good and inexpensive. If you ask someone which part of Osaka is most kuidaore-like, I am sure that the answer would be 'Minami.' Minami is not the name of a place but a word that simply means 'south.' There is a wide area to the south of the old city of Osaka where entertainment districts, such as Dotonbori, Sennichimae, Namba, and Shinsaibashisuji, are concentrated and the whole area is called 'Minami.' There are hundreds of entertainment facilities, restaurants and eateries and the place is bustling with people day and night.

It is said that the phrase 'Osaka no kuidaore' was probably born in the middle of Edo period (1603 - 1867), when kabuki theaters and show tents began to crop up in this area. Minami has been thriving ever since and continues to prosper in the 21st century.

However, there have been new developments this year that are attracting attention that perhaps Minami will lose its monopoly on 'kuidaore' culture. These developments are the birth in May of 'Senri China Town' in Senri New Town, a suburb to the north of Osaka City and the birth in October of 'Izumigaoka Ramen Noodle Theater' in a suburb to the south of Osaka City-Senboku New Town. These new towns are mammoth residential complexes far from the center of the city, similar to Tama New Town in a suburb of Tokyo. The former is a town, comprising a total of 26 establishments, including stores selling Chinese grocery or interior items in addition to 18 Chinese restaurants, while the latter is a small town of eight Ramen noodle shops and one octopus cake shop. Business is booming at both places. There are some establishments where you have to wait in long queues for nearly an hour to get in. These places are not serving Kansai's traditional light-flavored Japanese food or traditional noodles. The fact makes the new developments even more interesting.

Given today's business condition in Japan, it is not unreasonable for some people to worry that perhaps this is the beginning of the hollowing out of the traditional town of 'kuidaore.' After all, this is the era of rapid and radical social changes. Stores in inner city shopping centers are being shut down because of the opening of large supermarkets in the suburbs, while there is a hollowing out of industries due to the transplanting of manufacturing plants to China or Southeast Asia. There are concerns that the new developments may be the harbingers of a major migration of the 'culinary industry.'

One day this autumn, I visited the two locations. Both are easily accessible and boast large parking spaces. Many of the cars there bore license plates of neighboring prefectures and cities, such as Kyoto, Kobe, Nara and Wakayama. Senri China Town is located on an upper floor of a shopping building with a beautiful view and laid out as China Town in Kobe or Yokohama. Izumigaoka Ramen Noodle Theater recreates the scene of Dotonbori in the Edo period, and when you enter the building you see Ramen noodle shops, each with a colorful flag resembling that of a kabuki theater. Visitors browse around to see which theater (noodle shop) to enter. Both Senri China Town and Izumigaoka Ramen Noodle Theater had people on hand to direct the traffic to different shops.

When I talked to a middle-aged couple in the queue in front of a Ramen shop, they said, 'We've already had two bowls each. We want to try another one.' They were noodle-shop hopping. I was worried that they might end up eating too much. There were also a lot of young people. They all said that they also frequent Ramen shops in Minami. It is not that they stopped frequenting Minami because of the new shops. They also said, 'For eating out, Minami is the tops. You can choose any food from any place in the world.'

This is to say that Minami is still the king of 'kuidaore' Osaka. It would be safe to assume that hollowing out of 'kuidaore' is not likely to happen in the near future. If so, what do the phenomena in Senri and Izumigaoka signify? I would rather interpret the phenomena that the 'kuidaore' energy of Osaka has boiled over and spilled out to outside of the city. In any event, they mean that Osaka has gained more attractions. It is a good thing.
source : www.kippo.or.jp /　Junzo Tanaka



July 20, 2009
and now it is BACK

Kuidaore Taro, symbol of Osaka, returns to Dotonbori
Monday 20th July

Mechanical drum-playing doll Kuidaore Taro, one of the symbols of Osaka, returned to the city’s Dotonbori area Sunday, ending its one-year Odyssey following the closure of the restaurant in front of which it used to stand. The life-size doll was installed in front of a commercial complex that opened the same day near the former Cui-daore restaurant in Dotonbori.

At an opening ceremony held at the complex, Osaka Gov Toru Hashimoto said, ‘‘Dotonbori has restored its popularity thanks to Taro. I’d like to boost this momentum together with you.’’ Kuidaore Taro was originally installed in front of the restaurant in 1950 as its mascot, becoming one of the landmarks of Osaka, known as the city of ‘‘kuidaore,’’ a Japanese word meaning ‘‘to ruin oneself by eating and drinking to excess.’’
Since the restaurant was closed in July 2008, Kuidaore Taro had been loaned out for various events across the nation.
source : Japan Today




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Kuromon ichiba 黒門市場（くろもんいちば)
he Market of Osaka at Kuromon / Kuromon Shopping Mall

Until the end of the Meiji Era, the Kuromon Ichiba was called "Emmeiji Market", because there was once a large temple called Enmeiji 延命寺 nearby. Since there used to be a black gate northeast of this temple, the marketplace later came to be called”Kuromon Ichiba Market”(Black Gate Market).
The area is about 600 meters long and has more than 170 shops with fresh vegetables and meat.
. . . CLICK here for Photos !

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Zakoba ichiba 雑喉場 Zakoba fish market



「雑喉場魚市場史 大阪の生魚流通」
The History of Zakoba Fish Market


- quote -
6 Markets in Osaka
The reasons for the development of Osaka's economy are that Osaka was a castle town under the direct supervision of the shogunate, and that its good location for waterway traffic such that it was called the "city of water, " with the Seto Inland Sea in front as well as the Yodo River that connects with Kyoto and the Yamato River that connects with Yamato inland. In addition to these, around the Kanbun era (1661-1673), they opened a westward shipping passage that passes into the Sea of Japan, through the Shimonoseki strait, and then goes through the Seto Inland Sea toward Osaka. The development of marine transport between Osaka and Edo also contributed to the development of Osaka, giving Osaka the pivotal position of the national markets.
The center of commodity distribution in Osaka had been the Dojima Rice Market, the Tenma Vegetable Market, and the Zakoba Fish Market.

The Rice Market in Dojima (堂島)

The Vegetable Market in Tenma
With the increase of the market popularity, there were several movements to build other markets in addition to Tenma, in places such as Dotonbori, Dojima, Horie, and Sonezaki.
- Osaka Municipal Central Wholesale Market

The Fish Market in Zakoba
- 'Ko (喉)' of 'Zakoba' is an ancient suffix to count fish that originated in the fact they carried fish with vine or straw, by sticking it through the fish's gill.

- reference source : ndl.go.jp/scenery/e/column/kansai -


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Other OSAKA DISHES


dashimaki teishoku 出汁巻き定食 set meal with omelett
For one omelett, five eggs are used !
. . . CLICK here for Photos !



gatchoo ガッチョウ Gatchoo
local name for kochi コチ（鯒、牛尾魚）in the southern province of Senshu せんしゅう【泉州】.
It is eaten in many ways, kara-age, sashimi or others.




herekatsu ヘレカツ filet cotelette
a combination of the usual pronounciation for Filet HIRE. In Osaka, I is often pronounced as E.



hotto doggu ホットドッグ hot dog
saussage served with finely cut cabbage and curry flavor sauce, even as a breakfast dish in fast food restaurants.



kasu udon カスウドン / かすうどん
made with aburakasu 油粕 leftovers from pressing oil
. . . CLICK here for Photos !
mit Ölkuchen



Maple leaves tempura (momiji tenpura もみじ天ぷら/ 紅葉の天ぷら)
A sweet speciality of the town of Mino 箕面 near Osaka.


maronii マロニー thin noodles made of corn starch
and denpun starch from potatoes
They are used for any hodgepodge like shirataki noodles.
. . . CLICK here　for Photos !



Naniwa yasai なにわ野菜 vegetables from Naniwa (Osaka area)
CLICK here for PHOTOS !
for example
Baba nasu (eggplant), Torigai nasu (eggplant), Tennoji kabura (turnip), Kema kyuri (cucumber), Kotsuma nankin (pumpkin), Matsunami kyabetsu 松浪 キャベツ　(cabbage、best for Okonomiyaki), Suita kuwai (arrowhead), Senshu tamanegi (onion), Tanabe daikon (radish), Tamatsukuri Kuromon Shirouri (white melons)
Traditional varieties of vegetables are attracting more attention today in the wake of the recent slow food movement. Branding local agricultural products has also become a nationwide trend.
http://www.osaka-brand.jp/en/kaleidoscope/shoku/index2.html



onigiri senbei おにぎりせんべい
Sembei in the form of Onigiri rice balls
they are triangular, with some shreds of seaweed on the outside, which is dipped in soy sauce when baking.
. . . CLICK here for Photos !　



pooru uinna ポールウィンナー Wienna saussages "like a stick"
"Pole Wiener"
They are everywhere on the table, standing in a glass, ready to eat for a snack. They are sold in Kansai, made by Ito Ham since 1934.
. . . CLICK here for Photos !
..... tako uinna たこウインア / たこウイーナ wiener saussage cut like an octopus


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Suita kuwai 吹田くわい arrowhead from Suita town
This type is a bit smaller than the normal root, but much sweeter. It is used in the New Year soup, because it has a lucky omen, since its "eyes come out", me ga deru, as a sign of good luck.
It is grown in fields with a lot of fresh flowing water and without any chemicals, this all has to be done by hand. There are now eight farmers in Suita who produce this vegetable. The whole village is trying to promote it as a local product. There is even a maskot, Suitan すいたん, in this form.
CLICK here for PHOTOS of Suitan !

It is eaten simply fried in oil with a bit of salt, to enhance the sweet taste of it.
Experiments with a kind of shochu liquor, or in manju or baked in bread (kuwai pan). Even a Western Style sweet, the Montblanc, with a kuwai at the top is made.

Sagittaria trifolia. Pfeilkraut
New Year Food

WKD : arrowhead 慈姑 (くわい) kuwai
kigo for early spring


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sofuto men ソフト麺 . ソフトめん "soft noodles"
They come in two kinds, like spagetti and like udon.
They were served in school lunches and have not been well known in Osaka.
. . . CLICK here for Photos !



tamago sando, tamagosando たまごさんど sandwich with egg
In Osaka, a fried egg is sandwiched. In other parts of Japan, a boiled egg is cut to small pieces, some mayonaise is added and then sandwiches.
たまごサンド
. . . CLICK here　for Photos !

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takoyaki 　たこやき　たこ焼き　octopus balls
a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan. It is typically filled with diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.
Nowadays, it is commonly brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.
The dish became popular after WWII.
- Wikipedia -

quote
Choboyaki was a prototype that later evolved into what we now refer to as takoyaki. This dish was named back during the Taisho period for the drop-by-drop ("chobo-chobo") way in which flour-based batter was grilled on a cast-iron griddle resembling the ones used today to prepare takoyaki balls. The batter, made by dissolving flour (usually used to make noodles) in water, was poured to form a particular shape (onto a metal grill featuring rows of semicircular molds). Konnyaku (yam paste), red pickled ginger, green peas, and soy sauce would be added as the batter continued to cook.
Radio-yaki was a prototype that later evolved into what we now refer to as takoyaki. Radio-yaki was slightly larger than choboyaki, and its name can apparently be traced to the most popular mechanical invention of its day. After innovators came to add such ingredients as sinewy meat, the dish came to be known as radio-yaki. Named after the radio, which was an expensive piece of equipment back then, radio-yaki was a hit snack food among children.
In around 1935, a visitor from Akashi (Hyogo) to Osaka came upon a street stall selling radio-yaki and explained that "they use octopus in Akashi." . . . .
- www.hotland.co.j -


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Tanabe daikon 田辺大根 たなべだいこん radish from Tanabe
special variety, shorter but tasty.
In Koreatown they prepare kimche from it.
CLICK here for PHOTOS !



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Worldwide use


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Things found on the way

芭蕉堂 Bashoodoo sweets studio

Sosaku Wagashi Kobo Bashodo : famous warabimochi 笑来美餅
mochi with bracken powder


“ishiusu taiken (stone milling experience),” where customers can grind top-quality black beans from the Tamba region

"hohoemi mo bimi tazuzaete kitarikeri"
"have a happy smile with nice sweets"

hiyashi ame, senbei, kinako powder, black beans, sugar syrup and many more
source : www.bashoudo.com


warabi ... Adlerfarn. Pteridium aquilinum.


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Coffee Shops
Fast Food
Tachi-nomi ... drink while standing
Hakozushi
Kitsune Udon
Kushi-katsu
Me-oto Zenzai
Okonomi-yaki
Shabu Shabu
Tako-yaki
Tecchiri / tetchiri nabe
Udon-tsuki / udon suki
http://www.osaka-info.jp/en/culture/2007may/07.html


Janjan Yokocho Alley
Naniwa Gyoza Stadium
Naniwa Kuishinbo yokocho
Osaka Takoyaki Museum
source : www.osaka-info.jp Osaka Gourmet INFO


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Osaka Blowfish Station Lunchbox
"大阪特選ふぐづくし"


Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum
Kishiwada 大阪府岸和田市北町１０番２号


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HAIKU - WAKA

難波潟みじかき芦のふしのまも
あはでこの世を過ぐしてよとや

Naniwa gata Mijikaki ashi no Fushi no ma mo
Awade kono yo o Sugushite yo to ya

Even for a time
Short as a piece of the reeds
In Naniwa's marsh,
We must never meet again:
Is this what you are asking me?

Lady Ise 伊勢

source :　etext.lib.virginia.edu




. Ogura Hyakunin Isshu Poems 小倉百人一首 .

Naniwagata, Naniwa-e 難波江 Bay of Naniwa, Bay of Osaka, Marsh of Naniwa, Naniwa Lagoon
a place full of reeds in the old times.




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MORE Naniwa haiku by

. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

菊に出て奈良と難波は宵月夜　
kiku ni dete / Nara to Naniwa wa / yoi zukiyo

難波津や田螺の蓋も冬ごもり
Naniwa zu ya / tanishi no futa mo / fuyu-gomori


明日は粽難波の枯葉夢なれや
. asu wa chimaki Naniwa no kareha yume nare ya .



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Related words

***** WASHOKU : Regional Japanese Dishes


. Oosaka Kaidoo 大坂街道 Osaka Kaido Road .

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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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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Okayama ... and Momotaro

[ . BACK to WORLDKIGO TOP . ]
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OKAYAMA

Momotaro Hodgepodge (momotaroo nabe)

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

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Explanation

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


Clay Bell from Okayama


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

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

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The main story of
Momotaro and Momotaro Dolls and Amulets

. Momotaroo 桃太郎 Momotaro the Peach Boy .

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

. . . CLICK here for Photos !

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

. . . CLICK here for URAJA Photos !



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





. Shrine Kibitsu Jinja 吉備津神社 .


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

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


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


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

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

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

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

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

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

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

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

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




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


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



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


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


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Momotaro and Daruma ... 桃太郎とだるま


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

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


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


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Chawanmushi served in a Daruma bowl
together with a Momotaro Sushi


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

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


WASHOKU -Sweets from Okayama


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


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


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


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Other dishes from Okayama

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


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


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


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


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


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


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

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

. . . CLICK here for Photos !

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


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funameshi フナ飯 rice with funa fish


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



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


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


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


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

ホルモンのうどん振舞う運動会

they even serve
hormon udon noodles -
villge sports festival

Gabi Greve, October 2009


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



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



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




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



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



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


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


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


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



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


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


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


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


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


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- new instant ramen soups　インスタント　ラーメン

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

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

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

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


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


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


sawara no kookozushi サワラのこうこずし


shirasagi komugi しらさぎ小麦　"white heron" type of wheat
good for making udon noodles.
CLICK here for PHOTOS !



tai no hamayaki 鯛の浜焼き
sakuradai no hamayaki 櫻鯛の浜焼き
from Kasaoka Town
. . . CLICK here for Photos !



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



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



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



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


.................................................................................


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

.................................................................................

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


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Worldwide use


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Things found on the way

Kintaro, the Golden Boy
Daruma Museum


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HAIKU

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

ume saku ya inu ni matagaru momotarô

plum blossoms --
riding a dog
the Peach Boy



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

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


Kobayashi Issa

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


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



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

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


. Toys and Talismans from Japan .



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Related words

Momotaro Food / my photos

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

Shoodoshima 小豆島 Shodoshima
Kagawa prefecture, but close to Okayama


***** WASHOKU : Regional Japanese Dishes


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

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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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WASHOKU : General Information
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