Miyako Ekiben

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Miyako Stationlunch

宮古駅弁

Ichigo bentoo いちご弁当
Lunchbox with uni and awabi, sea urchin eggs and abalone






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ichigoni, ichigo-ni いちご煮 seafood soup with uni sea urchin eggs and abalone
Originally prepared by the fishermen of Northern Japan directly on the beaches. When uni is placed in boiling water, it takes on a round form like a wild strawberry, hence the name "strawberry stew".

This local food was made into a lunchbox by the chef of the restaurand "Uomoto 魚元" in the town of Miyako, when they were looking for some speciality to serve as ekiben. He uses "Ezo awabi" 蝦夷アワビ a local catch during the abalone fishing season. They keep the abalone in special basins to be able to have them fresh all year round.

For the bento, it is prepared like a soboro, kind of fish powder, to give a colorful background for the abalone pieces and to make it last longer. Four pieces are placed on the soboro, each with the part of the "ears" in the middle to make it look tasty and voluminous. The abalone are especially cut for this layout.

The abalone are simmered in sake and seasalt water for a long time to make them last for a while, as a lunchbox is not eaten right away and must keep in normal temperatures.


UOMOTO 魚元
is a local fish restaurant, serving kappoo ryoori 割烹料理 kappo food

kappoo 割烹 (かっぽう) : 肉を割(さ)いて烹(に)る意から
It is made up of the character "katsu," which means "to cut 割," and "hoo 烹," which means "to boil."
To prepare food. This word is used already in very old records of Japan. It takes time to prepare the food and is similar to kaiseki, but a bit less formal. Also prepared outside of Kyoto.

kappoogi 割烹着 is the name for the usually white apron with sleaves worn by the woman chefs.
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Küchenschürze; Schürzenkittel


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WASHOKU
more information about kappoo


WKD ... KIGO
AWABI, abalone, more information


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Miyako Eki station, Iwate prefecture
ＪＲ山田線宮古駅 JR Yamada Main Line
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MIYAKO town 宮古市　

On June 6, 2005, the old Miyako absorbed the town of Tarō and village of Niisato from Shimohei District to form the new city of Miyako, more than doubling the old city's size. As of 2008, the new city has an estimated population of 57,874 and a density of 83.1 persons per km². The total area is 696.82 km².

The city was founded on February 11, 1941. It lies along the coast where the Shimohei River flows into the Pacific Ocean. It is connected to Morioka by an east-west train line and highway and the coastal highway also goes through the town.
The city has a port but much of the shipping traffic is taken by larger cities along the coast.
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Joodogahama, Jodo-ga-hama
The Jodogahama 浄土が浜 Coastline with spectacular cliff formations is close by.

Reference : Jodogahama


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Worldwide use


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Things found on the way



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HAIKU



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Related words

***** WASHOKU
Ekiben 駅弁 Station Lunch Box

WASHOKU
Regional Japanese Dishes


WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas

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KYOTO and Kaiseki

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Kyoto, the Old Capital of Japan

Kyoto (京都 Kyōto, Kyooto, Kioto) is a city in the central part of the island of Honshū, Japan. It has a population close to 1.5 million. Formerly the imperial capital of Japan, it is now the capital of Kyoto Prefecture, as well as a major part of the Osaka-Kobe-Kyoto metropolitan area.

Heian-kyō (平安京 "tranquility and peace capital"), became the seat of Japan's imperial court in 794, beginning the Heian period of Japanese history. In Japanese, the city has been called Kyo (京), Miyako (Miako) (都) or Kyo no Miyako (京の都). Keishi (京師), meaning "metropolis".
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Nishiki Food Market 京都錦市場



quote
..... And though it’s certainly not Japan’s largest or flashiest food market, the things you’ll find here—from just-harvested, flame-orange locally grown carrots, to eels arranged, pretty as necklaces, on their beds of ice, to woven baskets abrim with fresh chestnuts—really do represent the best, the freshest, of Kyoto’s culinary offerings.

Most of the 126 stalls sell just one thing: grilled squid, or omelets, or sugared fruit, or rice balls. It’s the perfect place to come to find a cheap meal or a snack, or just to witness the quality and care with which the Japanese treat even the most ordinary, the most humble, objects of life. After all, that attention to detail and presentation is, as much as the food itself, what makes Japan the place it is.
source : Hanaya Yanagihara


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Kaiseki Meal, Kaiseki Ryori 懐石料理
kaiseki ryoori

This meal, written like "a hot stone carried in your robe to keep the belly warm", started off as a small meal before the tea ceremony, consisting of one soup dish and three vegetable dishes. The meaning was to keep the stomach and breast warm, to carry over the hunger until the real meal was served.
The meal was served warm, a way to "show" that the kitchen was close by, the host was a poor and humble man.

It then evolved into one of the most elaborate food preparation of Japan, written with the meaning "to meet and sit down" 会席料理, as did the feudal lords with their entourage. These meals were served cold, since the host was rich and had a large estate, with the kitchen in a different section of the manor.
Its arrangements on special seasonal dishes are a feast for the eye. The daimyo had access to all kinds of food, from fresh fish to animals of the forest and could serve expensive tidbids.



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Order of the dishes served

Originally, kaiseki comprised a bowl of miso soup and three side dishes. It has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course, in addition to other dishes at the discretion of the chef.

Sakizuke: an appetizer similar to the French amuse-gueule.
Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
Mukozuke: a sliced dish of seasonal sashimi.
Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono: a "lidded dish"; typically a soup.

Yakimono: Broiled seasonal fish.
Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
Hiyashi-bachi: served only in summer; chilled, lightly-cooked vegetables.
Naka-choko: another palate-cleanser; may be a light, acidic soup.
Shiizakana: a substantial dish, such as a hot pot.

Gohan: a rice dish made with seasonal ingredients.
Ko no mono: seasonal pickled vegetables.
Tome-wan: a miso-based or vegetable soup served with rice.
Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.
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ainame to tamagodofu no haru-wan ...Frühlingsschale mit Eierstich und Fisch
haru no sakizuke ...Kleines Frühlingsgericht

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Hassun　八寸
contains three different tastes:
from the mountains, yama no mono　山のもの
from the field, no no mono　野のもの
from the sea, umi no mono 海のもの
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kaiseki　会席料理
This is a more informal banquet-type meal served in Kyoto restaurants together with ricewine, whilst the
kaiseki 懐石料理 is served with tea.


kappoo ryoori 割烹料理 kappo food
Kappoo, Kappo, a simpler style of Kaiseki Food



obansai / obanzai おばんさい / お晩彩 /御晩菜
home-cooking of vegetables and small dishes from Kyoto
originall writen お番采 ("vegetables on duty", normal vegetable)
Kyoo no obansai 京のおばんさい / 京のおばんざい obanzai
lit. like this お晩彩 "colors for the evening"
traditional home-style cuisine
It has all the flavor of vegetarian temple cuisine, imperial court cuisine, tea ceremony kaiseki cuisine and more of the refinement of Kyoto cooking.
Most dishes are made from vegetables.


It was also called "Omawari おまわり" already since the court cooking of the Heian period, when one dish of rice was surrounded by up to six small plates with side dishes.
Another word is "Ozayoo" お雑用 "variuos things" or
mainichi no okazu 毎日のおかず food of every day

Many old homes keep a yearly diary, called "saichuu oboe" 歳中覚, where the various dishes for special days are recorded since more than 200 years and passed on to the housewife by her mother in law.
Not a bit of any vegetable is wasted and left-over food has to be rearranged to a delicious obanzai on the next day.
Now ther is even Kaiseki Obanzai おばんざい懐石 and Obanzai Baikingu おばんざいバイキング (self-service) restaurants.

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Reference : Kyoto Obansai
Reference : Kyoto Obanzai




Nanzenji no toofu ryoori 南禅寺の豆腐料理
Vegetarian and tofu dishes from temple Nanzenji


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For Kyoto, the fresh drinking water was essential and supported the many tea houses and tea masters and also the shops making sweets and kaiseki and other food.
KIYOMIZU 清水 and fresh drinking water
Trinkwasser


みたらしだんご mitarashi dango, dumplings with sauce
from Shimogamo Shrine, with special well water


Well near the Sweet Shop Kameya Yoshinaga
Samega-i 醒ケ井 "Wake-up well"
Reference : "Samegai Well"

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Other dishes from Kyoto


Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse, Kyoo-yasai
Kujoonegi, Kujoo negi, Kujonegi 九条葱（くじょうねぎ）
leek from Kujo in Kyoto

Kamonasu no dengaku 賀茂なすの田楽
round eggplants with miso paste, served on the "riverbed restaurants" 川床 kawadoko, dining decks on the river Kamogawa. A custom since the 16th century in summer.
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Reference : Kawadoko Dining in Kyoto

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kawadoko ryoori 川床料理
near shrine Kibune Jinja 貴船神社 served in the forest restaurants along the clean river.
. . . CLICK here for Photos ! 貴船の川床料理

. kawayuka 川床（かわゆか）riverbed veranda 　and more related KIGO



Kyoo tsukemono 京漬物 pickles from Kyoto
see below, senmaizuke, shibazuke.


furofuki daikon ふろふきだいこん boiled radish with kombu and a bit of yuzu
with radish from Temple Shogo-In 聖護院


mizuna to oage no taitan みず菜とおあげの炊いたん boiled vegetables and mizuna leaves


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Lake Biwa, (Biwako　琵琶湖）
and its Fish Cuisine 琵琶湖料理

burakku basu ryoori ブラックバス 料理 dishes with black bass
large-mouth bass Micropterus salmoides
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There are a lot in Lake Biwa (Biwako　琵琶湖）　, from collectors who did not want to keep them any more, and they do a lot of damage to the lake ecology. Many say they are not tasty. But as tempura, they are now a cheap hit.
basu tenpura バス天ぷら Udon with black bass tempura
ブラックバス天ぷら
burakku basu don ブラックバス丼 tempura on rice
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Recently the biodiversity of the lake has suffered greatly due to the invasion of foreign fish, the black bass and the bluegill. Bluegill were presented to the Emperor and later freed in the lake as a food source for other fish. Black bass were introduced as a sport fish.
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Schwarzer Barsch, Grossmaul-Barsch


isaza 魦 いさざ Lake Biwa goby, Chaenogobius isaza
Grundelart, der Isaza
isaza nabe いさざ鍋 hodgepodge
isaza to harusame no su no mono いさざと春雨の酢のもの with harusame noodles and vinegar
isaza to ebi no gomoku age いさざとえびの五目揚げ fried with small shrimp
isaza no nimono いさざの煮物 simmered goby


ko-ayu no tenpura こあゆの天ぷら tempura from small sweetfish
ko-ayu no amazu-ni こあゆの甘酢煮 small sweetfish simmered in sweet vinegar

ko-ebi no age-ni 小えびの揚げ煮 fried and simmered small shrimp

sujiebi, suji-ebi 藻えび / mo-ebi もえび (藻蝦)
middle-shrimp, Metapenaeus intermedius
suji-ebi no kaki-age すじえぴのかき揚げ fried suji shrimp
suji-ebi iri poteto kurokke すじえび入りポテトコロッケ potato croquettes with suji shrimp
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kani, kaki, buri ryoori カニ、カキ、ブリ料理
Fish and Seafood dishes in Winter
They come mostly from the Sea of Japan, like Echizen crabs and oysters and yellowtail.



Lake Biwa, Japan's largest lake, is located at the center of this prefecture:
WASHOKU
Shiga Prefecture - Regional Dishes


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amadai あまだい sweet tai tilefish
Lopholatilus chamealeonticeps


azukimeshi, azuki-meshi 小豆飯 rice with red adzuki beans
Cooked on auspicious occasions for the birth of a child, first day of school and so on. The type Dainagon Azuki from Tanba is used. Rice is partly normal rice, partly mochigome soft rice, and a bit of salt is used for the flavor.
dainagon azuki 大納言あずき



barazushi, bara sushi ばらずし Barazushi
a kind of chirashizushi
It is made mostly with kanbutsu dried ingredients, some local vegetables and boiled shrimp for some red color. Slices of fried egg for yellow.
Prepared for festivals,especially the Doll Festival on March 3.
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bubuzuke ぶぶづけ/ ぶぶ漬け ochazuke from Kyoto お茶漬け




chirimen sanshoo ちりめん山椒 boiled small fish with Japanese pepper
chirimenjako ちりめんじゃこ【縮緬雑魚】 are small salted boiled fish babies.
Together you have the bounty of the sea and of the mountains (umi no sachi / yama no sachi). It tasts nice on white rice.



detchi yookan でっち羊羹 / 丁稚（でっち）ようかん sweet bean jelly
also eaten in Shiga.



Ekijuutoo Ekijuto 益寿糖 "Sugar for a longer life"


Gion doofu 祇園豆腐 Gion Tofu the Niken Chaya Shop 二軒茶屋


fujizushi, fuji sushi 藤寿司 （ふじすし）"wisteria sushi"
sushi with black beans. Black beans from Tanba 丹波黒大豆 are used for this festive sushi. The rice is cooked with the boiling broth of the black beans and thus becomes gray. Later vinegar is added and it changes to a bright red-violett (like the flower fuji wisteria.



funazushi ふなずし fermented funa fish sushi
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a kind of narezushi, fermented fish and rice
kigo for summer



Fushimi toogarashini, togarashi-ni 伏見とうがらし煮
boiled chillies from Fushimi
Fushimi toogarashi 伏見とうがらし, see Kyoto Vegetables.
Made in summer to get an appetite.


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hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival
. . . Hamo no kawa 鱧の皮 (はものかわ)skin of the conger pike; pike eel
kigo for summer
Muraenesox cinereus. dragontooth



heshiko へしこ pickled saba mackerel for one year
Saba or iwashi from the Tango Seaside is marinated.
also eaten in Fukui.


hiuo 氷魚 (ひうお) small ayu trout
The "Diamonds of lake Biwa". 琵琶湖のダイヤモンド
They are rather small and have a shiny skin. Served grilled, even the head is grilled while stuck into a net and then all is eaten.
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honmoroko, hon moroko 本諸子, ホンモロコ, 諸子 (もろこ)
Gnathopogon elongatus
small kind of carp.
It is eaten in Kyoto as a very expensive fish. Now farmers in Tottori are growing it in old rice paddies and sell it to Kyoto.
kigo for all spring
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imoboo 芋棒(いもぼう) "potatoes like a stick", long taro
cooked with cod fish.
made from famous taro potatoes "like shrimp" ebi-imo 海老芋 (えびいも), also known as Kyoo imo 京芋（きょういも） potato from Kyoto, imobo, which grow near the temple Toji 東寺. They have been introduced to Kyoto by a prince of the imperial family, Hirano Gondayu 平野権太夫, from Kyushu, first called "taro from China" (too no imo 唐芋(とうのいも), around 1725. Now they are cooked or mixed with potatoes from Hokkaido.
Reference : Imobo Hirano-ya Honten, Kyoto



itokojiru いとこ汁 vegetable miso soup "Nephew soup"
"the soup", shirumono 汁もの
From Nagaoka, with local eggplants, pumpkins and red beans, in miso and soy sauce.
It is especially prepared in the village of Joododani 浄土谷 on the night of Obon (august 13) to welcome the ancestors' souls (o-shoorai san おしょらいさん（精霊）).
The dish is simple but healthy and has been given as schoo lunch too.
The name comes from putting the vegetables in the broth, like 追い追い OI OI, which could alse be spelled 甥、甥, meaning "nephew".
see also
Itokoni いとこ煮、従弟煮 "Boiled Nephews"
from Yamaguchi prefecture


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. Karakki からっキー a mascot for red hot pepper 　
京都向日市激激辛商店街



kayaku gohan かやく御飯, kayaku meshi かやく飯
a kind of gomoku gohan, eaten in Kansai.
with vegetables, fish and meat.

Kayaku ... 加薬 (かやく) addition or adjuvant
Add medicine to your food.



Kenchinjiru けんちんじる(巻繊汁) vegetable soup
also from temple Kenchoji, Kamakura. けんちん汁
In some areas they put in new vegetables with the left-over broth and heat it up again. This soup is then called KENCHAN けんちゃん.


kinome-ni,kinomeni 木の芽煮 simmered tree buds of sanshoo pepper
Kurama
The leaves and fruit of the Japanese pepper tree are simmered in sweet soy sauce like tsukudani. This mixture is very pungent and can be eaten on top of white rice.
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kuromameni, kuromame-ni 黒豆煮 boilded black beans with rice
from Tamba beans
Auspicious food for the New Year im memory of winning a battle (kachi ikusa 勝ち戦). Some add boiled chestnuts. Sometimes a rusty nail is added when boiling.
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Kyoo kurorooru kuromaru 京黒ロール /くろまる
roll cake with black bamboo coal from Arashiyama and namkuriimu cream inside.
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Minazuki 水無月Kyoto sweets for June
with a layer of red azuki beans



nattoomochi, nattoo mochi 納豆餅（なっとうもち）
From Tango. They are eaten on the three days of the New Year instead of the usual zooni soup. They are about 15 cm in diameter and round. Natto fermented soy beans is smeared around the white mochi.
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nikuman 肉饅頭（にくまんじゅう） steamed bun with meat, and the initials of "old capital"
From Ebisu Rakuan restaurant in Kyoto



nishinnasu, nishin nasu にしんなす herring and eggplants
since Kyoto was far away from the coast, dried fish was used for this dish. A typical summer dish.
. . . CLICK here for Photos !



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sabazushi 鯖寿司 makerel sushi
saba no boozushi さばの棒寿司 long makerel sushi
Saba-Bozushi
pressed sushi made with cured, marinated makerel
Reference

. . . . . guji ぐじ　tilefish
Wakasa guji,specialty of the Wakasa peninsula and one of the finest ingredients in Japanese cooking. Salted Wakasa Guji used to be sent to Kyoto via the Mackerel-Road (saba kaido　鯖街道) along with salted mackerels and Wakasa flatfish, as they are important ingredients for Kyoto cuisine.

WASHOKU : makerel road (saba kaidoo　鯖街道、さばかいどう)

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. Saga doofu 嵯峨豆腐 Tofu from Saga, Arashiyama
Tofu shop Morika 森嘉（もりか）　



Saikyoo miso 西京味噌 Saikyo miso from western Kyoto
a kind of white miso paste
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..... also akadashi miso



sasamaki, sasa-maki, chimaki 笹巻き / ちまき
sweets wrapped in a bamboo grass leaf
auspicious food eaten on the Boy's Day in May, the middle day of the year, 11 days after the summer equinox (半夏生（hangeshooはんげしょう). uruchi rice and mochigome rice are blended 7:3 . They are formed to long sticks, four are bound together and steamed.
Reference
sasa, Sasa japonica.
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During the Gion Festival in July the wrapping only is sold as a talisman. You can tie it to your front door for protection from evil influence and disease for your family.



senmaizuke せんまい漬け / 千枚漬 pickled trunips
"1000 slices"
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Seta shijimi
corbicula from Seta (瀬田蜆) and the Seta Bridge


Shibazuke しば漬け / 柴漬け　
Perilla pickles with eggplant 　
From Ohara 大原


Shookadoo Bentoo 松花堂弁当 Shokado Bento Lunchbox


Sukiyaki from Mishima Tei すき焼きno 三嶋亭


suppon nabe すっぽんなべ suppon turtle stew
kigo for all winter
Has a tradition of more than 300 years in Kyoto.
Washoku : Nabe Hodgepodge Food


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Taizagani 間人蟹 （たいざがに）zuwaigani crabs from Taiza port
At the Tango sea of Japan.
This is a small port with only five ships, whidh make the tour every day and bring the fresh crabs to the harbor for sale. They are said to be the best you can get in Kyoto.
The egg of the female are of two types,
sotoko　外子 outer eggs
uchiko 内子 inner eggs
These female crabs are also called KOPPEGANI こっぺがに and the eggs are mixed with rice for a simple but delicious
koppedon こっぺ丼 bowl of rice with one female Matsuba crab
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Tanba matsutake 丹波松茸
pine mushrooms from the Tamba region


Tango no barazushi 丹後のばらずし sushi rice with scattered ingredients
(a kind of gomokukzushi)
for the autumn festival in Tango. Farmers give it away to people who helped them with the harvest. They have a special wooden container to make it (matsubuta sushi まつぶた寿司). It is a very colorful sushi, with sansho Japanese pepper leaves for green, egg for yellow and red pickled ginger.
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... other types of barazushi ばら寿司 eaten of festive days.



tochimochi, tochi-mochi 栃もち / とち餅 / とちもち dumplings from horse chestnuts
The chestnuts have to be watered and the bitterness taken off by rinsing them in fresh mountain creeks. They are then mixed with mochigome rice. When fried and some sugar and soy sauce is added, they taste quite nice. It was a food for poor farmers in mountainous regions to make it over the winter months.
Also eaten in Tottori and many other mountainous parts of Japan.
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WASHOKU : Ujicha, Uji-cha 宇治茶 tea from Uji
The most famous Uji tea in Kyoto, already used by Sen no Rikyu.


unagi chazuke 鰻茶漬け eel on rice with green Uji tea.
From Ujidahara Village 宇治田原町


uzumidoofu, uzumi tofu, uzumi dofu うずみ豆腐 "tofu burried in rice"
uzumaru 埋まる lit. means to be burried under something.
It can be freshly cooked white rice or rice gruel (kayu) or mochigome sticky rice.
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wagashi 和菓子
WASHOKU : KYOTO SWEETS 　


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Yahata-maki やはたまき (八幡巻き) anago and eel roll with local burdock


Yanaka shooga 谷中生姜 Yanaka stem ginger



yatsuhashi, nama yatsuhashi 生八ｯ橋
Yatsuhashi, Iris Bridge Cake, やつはし　八橋
The name is a reference to the famous Tales of Genji.



Yuba 湯葉／湯波／油皮 soymilk skin


Yudoofu, tofu in boiling water ... 湯豆腐
..... yuyakko 湯奴
kigo for all winter



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Worldwide use


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Things found on the way


Reference : Kyoto Kaiseki


Dining in Kyoto
Kyoto Yuka Outdoor Dining
Kyoto Beer Gardens, Halls and Restaurants
source : www.kyotoguide.com


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Kaiseki Food for the Seasons
WKD Library



Find out where (and what) the locals are eating from some longtime residents of Kyoto, both ex pat and Japanese here on Kyoto Foodie!
source : kyotofoodie.com / Kyoto Foodie!






Local Kaiseki Boxes from Okayama


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HAIKU


..... WKD . Edo and Kyoto, Capitals of Japan
"Blossom Capital" flourishing town (hana no miyako 花の都)


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Haiku about the hio trouts

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

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氷魚痩せて月の雫と解けぬべし　　
hio yasete tsuki no shizuku to tokenu beshi

Masaoka Shiki 正岡子規

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氷魚くへば瀬瀬の網代木見たきかな　　　
hio kueba sese no ajirogi mitaki kana　

Matsuse Seisei 松瀬青々 ［1869～1937］
born in Osaka


ajirogui 網代杙(あじろぐい) is a kigo for winter

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鮒鮨や彦根の城に雲かかる
funazushi ya Hikone no shiro ni kumo kakaru

crucian carp sushi -
the castle of Hikone
is wrapped in clouds

Yosa Buson 蕪村


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composing haiku -
more difficult than
composing a meal

Gabi Greve


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Related words

WASHOKU : more about Kyoto dishes

Tenzoo 典座 Tenzo kyokun, the Zen cook teachings


***** WASHOKU : Regional Japanese Dishes

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GLOSSARY JJJ - KKKK

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.......... JJJ

jagaimo, jaga-imo ... Kartoffel (Danshaku und May Queen) Solanum tuberosum
jajamen ... Jajamen. Nudelgericht aus Morioka.
janjanyaki ... Braten von Lachs auf der heißen Eiesnplatte

jibachiyaki ... gegrillte Larven der Erdwespe
jibuni冶部煮... Jibuni. Wildente mit Gemüse gekocht, aus Kanazawa
jidai ... xzy-Zeit !
jidori ... lokale Hühnerarten
jigoku mushi ... „Dämpfen in der Hölle“. Für Hühner und andere Zutaten aus Oita
jigokumushi gama ...Dampfgarer

jingisukaan nabe, Genghis Khan nabe, ... Dschingis Khan-Grillgericht, Eintopf mit Hammelfleisch
jizaikagi ... Kesselhaken

Joomon jidai ... Jomon-Zeit. ?Jungsteinzeit
... joomon 縄文 Schnurmuster; Strohschnurmuster #Schnurabdruckdekor

jooyanabe ... „Eintopf für jeden Abend“ "hodgepodge for each evening"
joshinko ... Mehl aus Uruchi-Reis 上新粉

junmaishu ... Reiner Reiswein, ohne Zusatz von Alkohol oder Zucker
junmaisu ... Reiner Reisessig, pure rice vinegar
jure ジュレ ... jelly . from the French: gelee



................................................ KKKK

..... KAKAKA

kaa カー　... spice from south-east asia. sold raw, dry or frozen.
kabayaki かばやき【蒲焼き】 ... grilled or broiled eel. gebratener Aal
kabocha ... Kürbis. Gartenkürbis. Cucurbita moschata
kabocha taikai ... „Fest der großen Kürbise“ auf Shoodoshima
kabosu ... Kabosu-Zitrusfrucht. Citrus sphaerocarpa.
kabu ... Mairübchen §Rüben, scheint das gleiche wie kabura zu sein.
kabura ... Rübe, Brassica campestris var. rapa
kaburazushi ... Fermentierte Rüben und Gelbschwanz
kaerichirimen, kaeri-chirimen かえりちりめん ... kind of small, dried fish (shirasu boshi)
kaeshi, okaeshi … Gegengeschenk
kagamimochi … „Neujahrs-Mochi“. rundes Mochi. „Spiegel-Mochi“. kazarimochi ... Dekorations-Mochi. Neujahrsdekoration.
kagen jooyu, kagenzu　加減醤油　加減酢 ... tpye of mixes soy sauce / vinegar. can be mixed with ricewine or dashi.

kaibashira かいばしら【貝柱】 ... adductor muscle in a shellfish. Muschelband (der Jakobsmuschel). sold dry or in cans.
kaienupeppe カイエヌペッパ ... cayenne pepper
kaiseki ryoori ... Kleine Mahlzeit vor der Teezeremonie懐石
kaiseki ryoori ... Kaiseki-Cuisine. Festliche Mahlzeit. 会席料理
kaisendonburi, kaisen donburi ... Schale Reis mit gemischten Meeresfrüchten 海鮮どんぶり
kaishiki かいしき　... white paper to place food on. in olden times, sasa leaves were used.
kaisho　会所　... place to come for eating a formal kaiseki meal (example: Golden Pavillion)
kaisoo ... Seegras. 海草 seaweed
kaitoo 解凍　... thaw, defrost. auftauen
kaitooge ... Eier des Kraken海藤花（かいとうげ）
kaiware daikon ... Rettichsprossen (vom weißen Rettich), see kaiwari.
kaiwarena ... Samensprossen
kaiwari 貝割り　... tool to open shells
kaiwarina 貝割り菜 (kaiwarena) ... frisch gesprossenes Gemüse, radish or beans. also kaiware.
kaiyaki … Muscheln in der Schale gegrillt
kajika ... Kaulkopf (Spinnenfisch). Cottus kazika
kajikibashi ... Essstäbchen für Wildfleisch

kaki, magaki ... Fam. Pazifische Felsenaustern (Meresfrüchte). Fam. Crassostrea – gemeine Pazifische Felsenauster : magaki, Crassostrea gigas ist Pacific cupped oyster, pacific giant oyster (Pazifische Riesen-Felsenauster, iwagaki,Crassostrea nippona. Oysters)
kaki, kaki no ki ... Persimone (Früchte), Sharonfrucht. Diospyros kaki. Persimmon, Sharon Fruit (bitter kaki variety prepared for eating)
kakiage, kaki age ... Kakiage. geschnitzeltes Tenpura mit geschnittenen Muscheln, Krabben und Gemüse.
kakigoori ... Raspeleis §Geraspeltes Eis. ?Kratzeis
kaki no dotenabe ... Austern-Dotenabe-Eintopf
kaki no tane ... Arare in der Form von Persimonen-Samen
kakitamajiru かきたまじる / 掻き卵汁 ... soup with beaten egg
kakko ... „Skorpion-Snack“. Konfekt aus China. 餲餬
kakuni 角煮　... das Kakuni, in Würfel geschnittenes x. diced pork.
kakushiaji かくしあじ【隠し味】 ... Geschmacksverfeinerung
kakuterusoosu カクテルソース ... cocktail sauce

kama ... Breitblättriger Rohrkolben. Typha latifolia.
kamaboko ... Fischpastete. (Fischkuchen)
kamameshi ... Reis und Beilagen im gleichen Topf gekocht
kamasu 梭魚 (かます) ... Roter Barrakuda §Edelhecht . Sphyraena pinguis . yamato kamasu : Sphyraena japonica … red barracuda
kaminariika, kaminari ika ... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas. kobu-ika

kanagushi 金ぐし　... metal skewer
kanappe カナッペ ... cannape. Kanapee, Cocktailhappen
kanbaikoo 寒梅粉 ... mochigome-Klebreismehl, in der Zeit gemacht, wenn die „Pflaumen im Kalten“ blühen. kanbai
kanbiiru ... Bier in Dosen, Büchsenbier
kanbutsu ... getrocknete Lebensmittel
kancha ... „Tee aus der kalten Jahreszeit“, Tokushima
kaneroni カネロニ　... cannelloni

kani ... Krebs. ?Krabbe. Fam. Brachyura ... siehe Untergruppen mit Eigennamen
kanikama / kanifuumi kamaboko かに風味かまぼこ... Kamaboko aus Krabbenfleisch
kanikurokke ... Krabben-Kroketten
kanimiso ... Paste aus Krabbeneingeweiden
kanitama ... Omlett mit Krabbenfleisch, chinesische Art
kanizoosui ... Angedickte Reissuppe mit Krabbenfleisch. rice porridge

kankidan, danki ... „Freuden-Kräcker“. Neujahrskonfekt.
kankoro ... Mehl aus Süßkartoffeln. Shoodoshima
kankoro soba ... Kankoro-Nudeln.
kanpachi ... Gelbschwanzstachelmakrele §Bastard-Makrele (Ersatz: Meeräsche oder Knurrhahn) Seriola dumerili. greater amberjack
kanpo ... chinesische Medizin
kanpyoo ... getrocknete Kürbisstreifen. von Lagenaria siceraria var. hispida
kanraku ... Käse. 乾酪
kanroni ... in angesüßter Soyasauce gekochtes
kansaba 寒サバ ... „Makrele im Kalten“
kansui ... alkalische Lösung, für die Ramen-Nudelherstellung
kantamago ... im Winter gelegte Hühnereier
kanten ... Agar-Agar. aus Tengusa. Gelidium amansii
kanzoo甘草 ... Süßholz, Lakrize. Glycyrrhiza uralensis und G.glabra
kanzoo萱草 ... Taglilie. Hemerocallis fulva

kaoyaapin カオヤーピン / 烤鴨餅... chinese food, kind of crepe, to wrap pecking duck and others.

kappamaki ... „Gurken-Rolle für einen Wasserkobold“ Sushiart

kappoo 割烹（かっぽう） ... "Geschnittenes und Gekochtes" . Lebensmittel zubereiten. kappyo ryoori Traditionelles Japanisches Essen.

kara-age, karaage ... ohne marinieren Frittiertes, nur in katakuriko oder Mehl gewendet . Tatsuta.age, tatsutaage mariniert in Sojasauce und Mirin, dann nur katakuriko.
karashi ... Japanischer Senf. scharf
karashi mentaiko ... Alaska-Seelachsrogen, scharf
karashina ... Senfkraut. Brassica juncea
karasumi ... getrockneter Rogen der Meeräsche
karayaki ... Meeresfrüchte in der Schale gegrillt
karee ... der Curry (als Gewürz), das Curry (als Gericht)
karee pan ... Curry in Brotteig
karei ... Kliesche. Limanda limanda §Seriola dumerili. dab
karei鰈 ... Flunder. Platichtichthys flesus. flounder
karei, magarei ... §Seezunge (Scholle, Plattfisch). Pleuronectes herzensteini
karifurawaa ... Blumenkohl. Brassica oleracea var. botrytis.
karubi … Koreanische Speise. Rinderrippen in Sauce mariniert für yakiniku. Calbie, galbi in Korean.

kasago笠子... Skorpionsfisch-Art. Sebastiscus marmoratus. false kelpfish. sebastinae sind Stachelköpfe
kasairui かさいるい【花菜類】 ... fruits and vegetables. Früchte und Gemüse
kashi no mi ... Eichel. Von der Eiche Quercus glauca.
kashoo 花椒　... kind of chinese mountain pepper
kashooen 花椒塩 ... salt with Chinese mountain pepper
kashuunatsu カシューナツ / カシューナッツ ... cashew nuts
kasu かす【滓／糟／粕】 ... lees, dregs grounds. Treber, Bodensatz, Rückstand
kasujiru 　粕汁 ... soup with sake lees
kassuree カッスレー ... cassoulet
kasuzuke 粕漬け ... pickled with sake lees
kasutaado ... Vanillepudding, Vanillesauce. custard
kasutera ... Castella. Castilian cake. Biskuitkuchen. Spanischer Kastenkuchen. Kastella.

katakuchi iwashi ... Anchovis. Sardelle. Anchovy. Engraulis japonica
katakuriko かたくりこ【片栗粉】 ..... Hundsveilchen-Stärke . #Stärkemehl (aus Hundsveilchen) Erythronium japonicum
kataniku, kataroosu　肩肉　 ... Fleisch von der Schulter
katei ryoori ... Hausmannskost
katorari カトラー　... cutlery. Besteck
katoruepisu, katoru episu カトルエピス ... quatre epice, quatre espices. mixed spices

katsu ... Kotelette ?Schnitzel ?Schweineschnitzel / auch "fight to win"
katsuretsu　カツレツ ... cutlet. Kotelette
katsudon ... Reis mit Schnitzel
katsukaree, Katsu karē ... Schnitzel mit Currysauce ?Kotelette mit Currysauce

katsuo ... Bonito-Thunfisch. . Echter Bonito ??Bonito / Blaufisch (Thunfischart) . Katsuwonus pelamis. skipjack tuna
katsuobushi ... Katsuobushi.
There are two different things
the hard pieces Katsuobushi ?Katsuobushi-Stücke and
the small light flakes, Katsuobushi-Flocken ? Katsuobushi-Späne 鰹節 (kezurikatsuo ?Bonitospäne ?Bonitoflocken) .
katsuo no tataki ... Bonito-Sushi ?Katsuo-Sushi mit gehackten Frühlingszwiebeln und Knoblauch (scharf angebratener Bonito)

katteeji chiizu カッテージチーズ ... cottage cheese. Hüttenkäse, körniger Schichtkäse

kawaebi, kawa-ebi ... Flußgarnele. Macrobrachium nipponense
kawahagi ... Segelfeilenfisch §Feilenfisch Stephanolepis cirrhifer. thread-sail filefish
kawakani, sawagani ... Flußkrabbe, Flusskrabbe. Geothelphusa dehaani. Japanische Süßwasserkrabbe
kayaki ... weiße Nanbu-Waffeln für die Suppe. nanbu senbei
kayu, o-kayu, okayu ... Reissuppe. Reisgrütze (nicht Reisbrei). shirakayu白粥 . weisse Reissuppe
kazunoko, kazu no ko かずのこ【数の子】 ... herring roe. Heringsrogen. „Unzählbare Kinder“.


.......... KEKEKE

kegani ... Haarkrabbe. Kegani-Krabbe. Haarkrabben (haarige Krabbe). Erimacrus isenbeckii. hairy crab. 大栗蟹 ookurigani, Esskastanienkrabbe
keishin ... Zimtgebäck.
keihan鶏飯（けいはん）... Reis mit Hühnchen
kenboo ... good mother. ryoosai kenboo 良妻賢母 good wife and wise mother
kengyo 献魚 ... Fisch als Opfergabe
kenzakiika, kenzaki ika, kensaki ika ... Schwertspitzen-Kalmar. § Schwertspitzen-Tintenfisch. Loligo edulis
keshoojio ... „Salz-Makeup“ für Grillfische, auf Schwanz und Flossen.

.......... KIKIKI

kibi ... Hirse. Panicum miliaceum.
kibidango, kibi dango … Hirsekloß, Hirseklößchen, Hirsebällchen黍団子 millet dumplings ... mit mochikibi. Mischung aus ca. 60% Mochigome und 40% Hirse
kibimochi ... Mochi aus Hirsemehl.
kibinago黍女子、黍魚子、吉備女子、吉備奈仔... „Blaue Sprotte“. Spratelloides gracilis. Silver-stripe round herring, Slender sprat
kichiji ... Fisch. Sebastolobus macrochir. Art „kasago“.
kihada黄肌、木肌... Gelbflossen-Thunfisch. §Gelbflossen-Thun.. Thunnus albacares. yellowfin tuna
kiji ... Fasan Phasianus colchicus tohkaidi
kijooyu udon ... udon mit Sojasauce生醤油（きじょうゆ）
kikurage ... „Quallen der Bäume“. Holunderschwamm. Auricularia auricula
kikuza きくざ【菊座】 ... "Chrysanthemensitz", japanische Kürbisart. Kikuza Squash. Cucurbita moschata

kimchi ... Kimchi, kimchee, Korean kimchee
kimi ... Eigelb
kimiyaki ... Braten mit einem Eigelb. auch oogonyaki, Gold-Gebratenes.

kin 禽 ... two-legged animals, birds to be eaten
kinako きなこ【黄な粉】 ... soybean flour. Sojabohnenmehl. „Gelbes Mehl“. gedörrtes Sojabohnenmehl
kinkatoo ... „Goldener Blumen-Zucker“, Süßigkeit aus Kanazawa
kinmedai金目鯛... Kinmedai. Centroberyx druzhinini 金目鯛 §Südlicher Kaiserbarsch. §Beryx splendens. - Golden Eye snapper. alfonsino
kinjisoo ... 金時草 … Kinjiso. Blattgemüse aus Kanazawa. Gynura bicolor
kinpira ... Schwarzwurzel gekocht in Sojasauce und Sesamöl
kinoko, ki no ko ... Pilze (allgemeine Bezeichnung)
kinomi, ki no mi ... Nüsse
kintoki mame ... Kintoki-Bohnen. Phaseolus vulgaris. large adzuki beans
kinton ... Kinton-Brei. Aus Süßkartoffeln oder Esskastanien oder Bohnen.
kinugoshidoofu ... Seiden-Tofu #Seidentofu. Durch ein Seidensieb passierter Tofu
kinusaya ... Zuckererbse, Zuckererbsenschote. Fam. Leguminosae

kirimugi ... „geschnittener Weizen“, Name für Nudeln in der Kamakurazeit

kiritanpo ... Gerösteter Reis am Stab . das Kiritampo, ?gegrillter Kiritanpo-Reis, Reisrolle (?Kiritanpo $Fischrolle)

kiru 切る ... cutting food. xxxkiri, xxxgiri ... see extra entry.
kisago ... Strandschnecke. Umbonium costatum
kisaminegi ... fein geschnittener Lauch
kinshi tamago ... „Goldfaden-Ei“. Dünnes Omelett, in feine Streifen geschnitten
kishimen ... Bandnudeln aus Nagoya. Weizennudeln
kisu ... Japanischer Sillago. §Sillago (Sillago japonica §Sillaginidae, Weißlinge) . japanese whiting
kitamaebune ... Schiff der nördlichen Handelsrute
kitsune ... Fuchs. Inari ist die Fuchsgottheit.
kitsune udon, kitsune soba ... mit Abura-Age, der Lieblingsspeise des Fuchses: Udon-Nudelsuppe mit einem Fuchs“ „Buchweizen-Nudelsuppe mit einem Fuchs“


.......... KOKOKO

kobumaki, konbumaki ... Kombu-Rollen
kochi, magochi鯒 ... Indischer Plattkopf §Plattkopf (Fisch) Platycephalus indicus $Platycephalus sp. Bartail flathat
kochi ... Entenschnabel-Plattkopf. Bembrops anatirostris. duckbill flathat
kochi … Indischer Plattkopf, Platycephalus indicus, bartail flathat
kogomi ... Straußenfarn. Matteuccia struthiopteris. oistrich fern
kohada/ shinko ... Gefleckter Pazifikhering §Alse/Maifisch. Konosirus punctatus. dotted gizzard shad
Kojiki ... älteste Geschichtschronik, 8. Jhd.
kokemomo ... Preiselbeere
kokemushi 苔蒸し… moss simmering
kokuminshoku 国民食 ... national dish
kokumotsu ... Getreide
kokusan 国産 ... domesitcally produced food, Japanese food source
komatsuna ..... Senfspinat #Das Komatsuna (Brassica rapa var. perviridis) spinach mustard
kome ... Reis auf dem Feld. Oryza sativa var. japonica, short-grain rice
komesu, yonezu … Reisessig
komochi ... „mit Kindern“ weibliche Fische
komodoofu, komo toofu コモドウフ tofu wrapped in a straw coever
komugi ... Weizen. Triticum aestivum. komugiko ... wheat flour

konbini コンビニ ... Konbini. ?Kombini / convenience store, Selbstbedienungsladen. Conbini

konbu ... Kombu (DAS Kombu). ?Kombu-Seetang ?Konbu. ?Riementang. ?Braunalge.. Laminaria japonica. Laminaria saccharina. Royal or Sweet Kombu. Sea spaghetti (Himanthalia elongata).
konbumaki ... Kombu-Rollen ?Konbu-Rollen

kondate 献立 ... menu, Menü. Zusammenstellung der Speisen für eine Mahlzeit
konebachi ... Knetschale. Für Soba und Udon

konnyakuimo, konnyaku imo ... Konjak. Konjakknolle ?Konnyaku-Knolle. #Konjakwurzel . Amorphophallus konjac. Wunderwurzel Glucomannan. auch Teufelszunge oder Tränenbaum
konnyaku ... Konjak. #?Konnyaku #Konjac – ito-konnyaku ... Faden-Konjak #Faden-Konnyaku. gelatineartige Masse aus Aronstabknollen. Amorphophallus konjac. nama-imo konnyaku, roher Konjak (direkt aus Knollen zubereitet)
konnyaku ko .. 蒟蒻粉.. Konjakmehl. #Konjacmehl. Konjak-Extrakt. Ein Verdickungsmittel
... ita-konnyaku ... Konjak im Block
... shirataki ... Konjak-Glasnudeln
... konnyakudama ... Konjak-Knolle

konomiyaki ... siehe Okonomiyaki
konowata ... gesalzene Eingeweide der Seegurke
konpeitoo ... sugar candy. Konfekt. 金平糖; 金米糖. vom portugiesischen confeito. also aruheitoo 有平糖
konsome karyuu ... Brühe-Granulat §granulierte Brühe
konton ... Teigtaschen mit Fleischbällchen und Gemüse

koogen yasai ... Gemüse der Hochebenen
kooika, koo ika ... Tintenfisch. Sepia esculenta甲烏賊
kooji ... Hefe. Kooji-Pilzkultur. Reis-Kooji, kome kooji, Aspergillus oryzae 米麹. - mugi-kooji Weizen-Kooji. mamekooji, Bohnen-Kooji-Pilzkultur (Aspergillus hatcho)
koon コーン... Mais / Babymaiskolben. (tomorokoshi, corn)

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koonfureeku ... Cornflakes

Autumn sunrise---
the smell of
cornflakes

Fred Masarani
Autumn 2012

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


koo no mono 香の物 ... pickles
Koorai ninjin 高麗人参... Koreanischer Ginseng. Panax ginseng
koppepan ... süßes Hefebrötchen
korokke ... Krokette
koshiabura, koshi-abura ... „Koshi-Abura-Sprossen“. Acanthopanax sciadophylloides (Fam. der Aralien)
kowa, okowa, kowameshi ... Mochi-Klebreis mit roten Bohnen
kowaii, kowameshi 強飯 ... hard boiled rice from uruchimai
Kooyadoofu ... Koya-Tofu. getrockneter Tofu vom Bergkloster Koyasan. (166)


.......... KUKUKU

kuchi ... anderer Name für „ishimochi“ ... Adlerfisch. Argyrosomus argentatus.
kuchikiri, kuchi kiri 口切り ... opening the lid of a new tea container
kuchinashi ... Gardenie. Gardenia jasminoides
kuchioto, kuchi oto　口音　... noises of the mouth when eating
kudamono … Frucht, Obst.
kuitsumi … “Essen gemeinsam herauspicken” zum Neujahrsfest
kujira ... Walfisch
kujira nabe ... Walfleisch-Eintopf
kukkii ... Keks, Gebäck, Plätzchen
kuko no mi ... Frucht vom chinesischen Bocksdorn, Lycium chinense. chinese wolfberry

kuma ... Bär. Fam. Ursidae
kuma nabe, kumanabe ... Bären-Eintopf
kumogani ... „Spinnenkrabbe“. ?Schneekrabbe? Chionoecetes opilio
kuppa ... Koreanische Reissuppe

kuri ... Esskastanie. Castanea crenata.
kuriaji kabocha ... Hokkaidokürbis. Cucurbita maxima convar. akai kabocha roter Hokkaidokürbis aus Kaga (als Ersatz für Nanking-Kürbis)
kurigani ... „Eßkastanien-Krabbe“. Telmessus cheiragonus　
kurigohan ... Reis mit Esskastanien
kurikinton 栗金団 ... Mus aus Esskastanien ?Püree aus Esskastanien
kurimeshi ... Reis mit Esskastanien
kuri shiroppu 栗シロップ ... Kastaniensirup
kuritaruto ... Törtchen mit Esskastanienpaste

kuroawabi ... Schwarze Abalone. Haliotis discus
kurodai ... dunkle Meerbrasse. Acanthopagrus schlegeli
kurogoma ... schwarzer Sesam. Sesamum indicum nigrum
kurokawa ... Schwarzer Kürbis . kind of pumpkin

kuromaguro, kuro maguro ... nördlicher Blauflossen-Thunfisch. §nördlicher Blauflossen-Thun („Schwarzer Thunfisch“). Thunnus thynnus. northern bluefin tuna (§Thunnus orientalis)

kuromame ... schwarze Sojabohnen. Fam. Glycine max
kuromamecha ... Tee aus schwarzen Bohnen, Tottori
kuromejio … Salz vermischt mit Kurome-Seetang
kuromugi ... „schwarzer Weizen“, Name für Buchweizennudeln inder Heian-Zeit

Kuroshio 黒潮 ... Kuroshio-Strömung ?Kuroshio-Strom. Nordäquatorialstrom. lit. Strömung

kurosu ... “Schwarzer Reisssig” aus braunem Reis.
kuroyaki 黒焼き ... black grilled, dark baked (refers to animal meat in the Edo period)
kurozatoo ... brauner Zucker, Rohrzucker
kurozukuri … „schwarze Zubereitung“, in eigener Tinte und mit Salz gewürzter Tintenfisch

kuruma ebi, kuruma-ebi ... Geißelgarnele. Penaeus japonicus
kurumi ... Walnuss
kurimi-miso ... Walnuss-Miso ?Walnussmiso ?Walnusspaste

kusaya … “Stinker”

kushi ... Spieß. skewer
kushi-age ... auf Spießen in heißem Fett ausgebackene Speisen
kushi-dango, kushidango ... Klößchen am Spieß. see DANGO #Reisbällchen
kushigaki ... auf Spießen getrocknete Persimonen
kushikatsu ... frittiertes Schweinefleisch am Spieß
kushiyaki ... am Spieß gebratenes, meist gegrillt

kuwai ... Pfeilkraut, #Blattgemüse. Sagittaria trifolia. arrowhead bulb

kuzu くず【葛】 ... kudzu [Japanese arrowroot]. Pfeilwurzel, Knabenkraut, DAS Kuzu. Pueraria thunbergiana, P. lobata. ( マランタ Maranta rundinacea seems to be a different plant in the tropics)
kuzuko 葛粉（くずこ ) kudzu starch, made from the root. Pfeilwurzel-Stärke. #Kuzu-Stärke # Pfeilwurzelmehl, Knabenkrautmehl
kuzuan 葛餡 ... An-Masse auf Pfeilwurzel-Basis
kuzukake 葛掛け ... Gericht mit Pfeilwurzel-Sauce
kuzukiri 葛切り ... Nudeln aus Pfeilwurzel-Stärke
kuzumochi 葛餅 ... Küchlein aus Pfeilwurzel-Stärke
kuzuzakura 葛桜 ... mit rotem Bohnenmus gefülltes, mit einem Kirschblatt bedecktes Manju).
kuzuyu 葛湯 ... Pfeilwurzelmehlsuppe
kuzu ukon, kuzuukon クズウコン (葛鬱金) Pfeilwurz. Maranta arundinacea.


kyabetsu ... Kohl, Weißkohl. Fam. Brassica oleracea var. capitata … me-kyabetsu芽キャベツ, Rosenkohl, Brassia oleracea var. gemmifera. aka-kyabetsu … Rotkohl
..... とんがりキャベツ Spitzkohl, Pointed Cabbage

kyaraben … “Bentoo mit Characterfiguren”
kyooyasai … Gemüse aus Kyoto. Kyoto-vegetables. kyoosai, kyosai
kyuuri ... Gurke. Cucumis sativus. The Japanese cucumber is about 18 – 20 cm long, 2 mm in diameter and weighs about 180 – 200 grams. It is much smaller than a german Salatgurke. Landgurke.
kyuushoku ... Schulessen.Schulspeisung. school lunch


BACK
Top of this Glossary

SUMMARY

[ . BACK to WORLDKIGO　　TOP . ]
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SUMMARY


Please use your browser to find a keyword.

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GENERAL INFORMATION ... In our Washoku BLOG

GENERAL INFORMATION ... In our Washoku BLOG

Aemono ... Japanese dressing

Ameyoko あめよこ (アメ横)Cheap shopping alley, from Ueno to Okachimachi
..... Reference: Kappabashi for plastic food


Anecdotes about Japanese Food

Asagohan, asameshi ... Japanese Breakfast

Asaichi, Morning Market (asa ichi, asa-ichi 日本三大朝市) Morgenmarkt


Bamboo, as food or tool in daily life

Bento and Ekiben Lunchpakete und O-Bento am Bahnhof

Bizenyaki, Pottery from Bizen

Bunraku and Joruri 文楽.浄瑠璃 and wasabi


Chanoko, 茶の子　Snack served with tea (cha no ko, o-cha no ko)

Cherry Blossom Time ... some Food Kigo

Chinmi, special delicasies

Chuka Ryori, chuuka ryoori 中華料理 Chinese Food
Chinatown 中華街 in Yokohama, Kobe and Nagasaki

conbini コンビニ / コンビニエンスストア convenience store Combini


Daidokoro 台所　(だいどころ) Japanese Kitchen

Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏

daigomi 醍醐味 "taste of Daigo" ghee butter

Dango 団子 Dumplings of all kinds
... Tsukimi and MORE dango ...

Danshi Gohan 男子ごはん, 太一×ケンタロウ men are cooking !
. . . bentoo danshi 弁当男子 lunchbox men

Daruma and Food ... LINKS

Dengaku 田楽 dance and food

Donburi　丼 Bowl of rice with topping


Ecotarian Food エコタリアン Slow food, スローフード

Edo no Shokubunka 江戸の食文化 Food Culture of Edo, LINK list

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Edo wazurai 江戸患い "the Illness of Edo"

Ekiben 駅弁 Station Lunch Boxes ABC-Index, Lunchpaket vom Bahnhof

Expo, exhibitions, food fairs and more food news


Famine in spring (shunkyuu) Famine in Japanese History. kikin 飢饉

Fast Food Gourmet ... the Japanese Versionshominha gurume 庶民派グルメ

Food safety in Japan

Fucha ryori, fucha ryoori 普茶料理 Chinese monk quisine of the Obaku sect of Zen

funaryoori 船料理 (ふなりょうり) food served on board a ship or boat

Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け


Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun

Geemu ゲーム Games and Food yasai karuta 野菜かるた and more

Gyuunyuu 牛乳 and so 蘇（そ） milk products of the Asuka period


Hakubutsukan, 食文化博物館 　 Food Museums and Theme Parks

Hanbaiki 販売機 vending maschines for food

Hanga and Nihonga ... 版画 / 日本画 Japanese Food in Art

Hara hachibu ... eating only 80% of your capacity an Okinawan diet

History of Japanese Food

Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo)

Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion


Italian Food (itarian ryoori イタリアン料理)made in Japan

Juken fuuzu　受験フーズ　 Juken Food for the Examination Hell


Kagurazaka 神楽坂 restaurant district in Tokyo

Kaiseki Ryori, kaiseki ryoori 懐石料理


Kappoo ryoori 割烹料理 Kappo food, a simpler style of Kaiseki Food

Kayu 粥 rice gruel with many kigo

Kazari ... Decoration of table and food 食卓の飾り

kenkoo shokuhin 健康食品 health food Supplements, Macrobiotics

Kitaoji Rosanjin (北大路魯山人) ... and the Japanese Vessels for Food, Utsuwa

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Kusuri
Medicine Day (kusuri no hi)Chinese Medicine as food for your health !

Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen


Language, Japanese and Food


Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画

Mashiko Pottery, Folk Craft Mashikoyaki, mingei

Matsuri, Festival Food

Menrui ... all kinds of noodles 麺類

Meoto Tableware for Couples
Rice bowls : meotojawan 夫婦茶碗　, chopsticks : meotobashi 夫婦箸, tea cups : meotoguinomi 夫婦ぐい呑み , meoto yunomi 夫婦湯のみ

Modoki ryoori もどき料理 "imitation food" vegetarian dishes. ganmodoki

Mori no megumi Bountiful food from the Forest

Mukimono むきもの Vegetables cut to artistic figures


Nagasaki and the influence of European food

Noren 暖簾store curtains


omocha　おもちゃ　Cooking Toys

Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack


Pan パン bread
toosuto トースト toast

Presents during all seasons


Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Restaurants and Tea stalls (ryooriten, ryokan, chaya, izakaya and more )


Robatayaki ... around the open hearth Kushiyaki, skewers


Sake no Hosomichi 酒のほそ道 "The Narrow Road of Ricewine"
Manga about food, with haiku, by ラズウェル細木 Rozwell Hosoki

Sashimi, Raw Food raw fish, wild boar, horse, pheasant ...


Satoyama 里山 さとやま Local Mountain Region Ecology

seibo, o-seibo, oseiboo 歳暮, o-chugen, ochuugen 中元
Presents during all seasons


Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty
shika senbei tobashi, throwing deer senbei, kigo

Settai, O-Settai ... Giving Alms to Henro Pilgrims SETTAI : Henro Pilgrims Culture in Shikoku

Shiro 城 Castle Burgen. and related food items

Shogayaki, ginger roast dishes

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

Shojin Ryori (shoojin ryoori) 精進料理Vegetarian Temple Food
including
Fucha Ryori (fucha ryoori 普茶料理)

Shopping in Japan Shopping for food

SHUN 旬の物 / 旬の味 Specialities of the Season

Shusse uo 出世魚 "career fish" fish changing the name as they grow

Soups of Japan, an overview

Sushi 寿司　


Tera ... Temple Festivals and Food

Terminology used for Japanese Cooking

Tobeyaki, Tobe pottery

Tools used for Cooking

Tsukemono and how to make them ...　漬物

Tsukiji, the big fish market in Tokyo 築地市場, Tsukiji shijoo

Tsumami, o-tsumami, otsumami 御摘みSnacks with alcohol. Horsd’œuvre.


Umi no sachi, yama no sachi ...
Bountiful food from the sea, bountiful food from the mountains
The Origin.


Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment

Washoku Sahoo 和食作法 Table manners
Japanese Table Manner　和食作法 Ishimura Kanae 石邨可奈江, Okayama. Grace Finishing School グレースフィニッシングスクール.

Water (nomimizu) Drinking Water of Japan

Western vegetables used in Japan

Whisky, whiskey, uisukii ウイスキー
online reference
Burbon, Whiskey-Soda


Wrapping Paper Art / Food Art


Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)
Kanpo, Chinese Medicine as food (kanpo 漢方薬)
kenkoo ryoori 健康料理 food for your health
yakuzen ryoori 薬膳料理 food with medicinal propertirs
yakusoo ryoori 薬草料理 food with medicinal herbs
yakujiki (やくじき)
kusudama 薬玉 クスダマ food with yomogi mugwort Beifuss
Speisen mit Heilkräutern, Medizin-Essen
Speisen als Medizin


Yookai (youkai, yokai) 妖怪 Japanese monsters and food


Zen, Tray, Dinner tray, box tray (hako zen) ...


Family eating from food trays

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INGREDIENTS . ZUTATEN

zairyoo　材料



Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.

A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.


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aamondo, アーモンド almonds

abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura　オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油　salad oil
tenpura abura 天婦羅油　tempura oil
tsubaki abura, see below



Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety


Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe

BUTA ... Pig and Pork (buta, ton 豚　ぶた) Schwein


Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage

Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring


choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings


Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.

Dashi ... soup stock

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten


Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け


Gobo, goboo 牛蒡 Burdock root

Goma 胡麻 sesame, seeds or goma abura ゴマ油　oil
shirogoma,white seeds. kurogoma, black seeds.
surigoma, crushed. kirigoma, cracked.
nerigoma, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
Sesame (til, tila, gingili) India goma, goma no hana (Japan)


Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers


haabu 　ハーブ herbs, Gewürzkräuter

Hamaguri, clam shells, venus clams Venusmuscheln

Hanpen はんぺん (hanpei 半平／hanpen 半片) fluffy fish cake made of ground fish


Ichiyaboshi いちやぼし (【一夜干（し）) "dried for one night" air-dried fish

Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し


Jidori 地鳥 (じどり) Local Chicken types



Kaiso Sea Vegetables 海草Edible seaweeds, LIST

Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Kani 蟹料理 CRAB dishes

Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others

Kanpyo かんぴょう(干瓢／乾瓢) dried gourd ribbons

Kanten 寒天 gelatine (mostly from agar agar)

Karashi からし(芥子／辛子) Japanese mustard, often in powder form to prepare fresh for use

Karee カレー　Japanese curry preparations

Katakuriko, Starch 片栗粉. potato starch. Stärkemehl

Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes

Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.

Keshi no mi 芥子の実 white poppy seeds

Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne

Kinako 黄粉 "yellow powder", toasted soy bean flower
Sojabohnenmehl

Kinoko, take きのこ(茸／蕈／菌) mushrooms LIST

Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used

Ko 粉 kona flower

Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Konyaku, konnyaku こんにゃく(蒟蒻／菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues


Kudamono, fruit ... LIST

Kuri no kanro-ni 栗の甘露煮　　chestnuts in syrup
Kanro-Ni, sweet simmering

Kurumi くるみ　(胡桃) walnuts Walnuss
Walnut (kurumi) as kigo

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse


Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten

Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking

Menrui ... all kinds of noodles 麺類 Nudeln

Mi 実 Berries and Nuts from the forest Nuesse und Beeren

Mirin みりん　味醂　ミリン ... sweet cooking ricewine, syrup rice wine

Miso paste 味噌

Mitsuba 三つ葉 (みつば) "Three leaves" honewort

Mochi ricecakes, 餅 (もち) rice cakes

Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
japanischer Ingwer


nagaimo, naga-imo ながいも（長芋）yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php

Naganegi 葱 (ねぎ) leek, green onions

Nasu 茄子 (なす), nasubi なすび eggplant, aubergine

Natto, nattoo 納豆 fermented soy beans

Niku 肉　にく all kinds of meat from four-legged animals

Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor


Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩


Pan パン Bread
..... koppepan コッペパン　spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan　アンパン, meronpan　メロンパン　melon bread, and many more　
tsukudani toast 佃煮トースト

Panko パン粉 bread crumbs, often used as coating before deep-frying food


Rice お米　o-kome

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Sakana ... 魚 FISH of all kinds


Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒　sweet white rice wine,
..... amakuchi, 甘口 　sweet
..... karakuchi, 辛口　dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO

Sansai 山菜 　Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame　水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku

Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Süßkartoffel


shidashiya 仕出し屋 catering, delivery service

Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO

Shio ... Salt 　塩 Salz

Shirasuboshi しらす‐ぼし (白子干し／白子乾し) blanched very small sardines
kigo for spring

Shiso, beefsteak plant, Perilla 紫蘇

Shooga, Ginger 生姜

Shoyu, Soy Sauce shooyu　醤油

SHUN 旬の物 / 旬の味 Specialities of the Season

Shungiku, garland chrysanthemum 春菊

Soomen, somen noodles 索麺

Su 酢 , komezu, komesu 米酢　rice vinegar


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Tamago 卵　(たまご) egg dishes

Tara 鱈 Cod fish

Tare タレ Sauces and dressings

Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations

Togarashi, toogarashi 唐辛子 red hot pepper

Tonkatsu soosu　豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce

Tsubaki abura 椿油) camellia oil

Tsukemono and how to make them ...　漬物

Udo, Spikenard, Japanese spikenard 独活（うど)

Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)


Wagyuu, wagyu 和牛 Japanese beef
http://www.jetro.org/trends/food_ingredients_wagyu.php

Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica

Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo


Yasai 野菜　やさい　vegetables
Vegetables in the season, shun no yasai


Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku

Yomogi よもぎ　蓬 mugwort
Beifuss, Beifuß


Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon


Yuzu 柚子 ゆず　citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan


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WASHOKU :
YASAI . Vegetable SAIJIKI

Seaweed (kaisoo 海草) as kigo

WASHOKU : INGREDIENTS tags


WASHOKU : INGREDIENTS


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COOKING METHODS

The most important methods for preparing food are introduced here.

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aburadooshi あぶらどおし【油通し】 frying food quickly
usually before simmering or other cooking methods. Often done with Chinese cooking The outside gets a small membrane that will not let the taste leek out later. Usually done at 150 to 160 degrees centigrade.


aburanuki あぶらぬき【油抜き】 to drain off oil
after frying and deep-frying. Put it in hot water for a moment to drain of the oily taste.



aburu あぶる【焙る／炙る】 to per-heat
Both sides of a food are heatet for a moment over a grill or gas flames to get rid of excess moisture and warm the food. Nori get tasty after this treatment.



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Aemono あえ物、和え物 （あえもの) Japanese Dressing

... Namasu dressing 膾 , 鱠, なます


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Ageru 揚げる (あげる) frying, stir-frying
this word is also used for tenpura and furai (fried shrimp)
pfannenrühren

Kara-age and Tatsuta-age ... deep-frying 唐揚げ / 竜田揚げ


Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo sticks


agebitashi あげびたし【揚（げ）浸し】first frying and then marinating in flavored broth for some time.
With eggplants. Fish get softer bones when prepared like this.


agedama あげだま【揚（げ）玉】bits of fried batter
for example after cooking some tempura (tempura kasu, tenkasu　天かす)
in Kanto, these are put into udon soup )Tanuki udon.
Also put into miso soup.


agedashi あげだし【揚（げ）出し】deep fried food with a batter is placed in broth, some yakumi spices are added and shredded daikon radish, to sap off the oil.
Usually for Tofu (agedashidoofu) and eggplants (agedashi nasu 揚げだし茄子)
. . . CLICK here for eggplant Photos !


ageni, age-ni あげに【揚（げ）煮】 first frying, then simmering
Fish, meat or vegetables.

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Aku nuki, akunuki あくぬき (灰汁抜き) removing bitterness
the vegetables are often rubbed and rolled in a special liquid.
aku has an acrid, alkaline flavor.
Bitter chestnuts and acorns were treated in running water for days before eating.
Bamboo shoots need to be treated too, by boiling them with rice bran (komenuka).
Many ferns and other sansai mountain vegetables need to be treated.
rubbing with salt, shiomomi しおもみ(塩揉み)


aku tori, akutori アク取り take off the scum from boiling food
usually a flat spoon or sieve is used
. . . CLICK here for Photos !


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amani あまに【甘煮】 "sweetly simmered"
Simmering food with extra lots of sugar. Especially kabocha, sweet potatoes and beans. People in Nagasaki use a lot of sugar in the food.


amiyaki あみやき【網焼き】 grilling, broiling
when the food is placed on a metal net or squeezed between two nets.



aomi あおみ "greenness"
to add green color for decoration.
for sashimi : aojiso perilla, spinach, cucumbers, cauliflower
for dressings (aemono) : rapeseed, shungiku chrysanthemum, spinach, cucumber, mitsuba, menegi leek
for nimono simmering : sayaendoo green beans, sayaingen, rapeseed, shungiku, mizuna, kinome tree buds
for soups : mitsuba, green leek, spinach, shungiku, mizuna, mibuna, kaiwarena.


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aramijin あらみじん / 粗みじん cut into rough small pieces
. . . CLICK here for Photos !


araregiri あられぎり / あられ切り cut to squares like arare pieces
especially for vegetables with a lenght of 4 to 5 cm.



ataru あたる grinding
The proper word would be suru する【擂る】for grinding, but this has a negative feeling to it (engi ga yokunai), so its opposite ataru あたる【当たる／中る】was choosen.

Im Mörser zerreiben


suribachi すりばち【擂り鉢／摺り鉢】 earthwear mortar
. . . CLICK here for Photos !


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Denbu and Oboro 田麩 / おぼろ (朧)... shredded food preparations
sakura denbu

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し


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iburi いぶり, ibusu　燻す to smoke, smoking, smoked food
kunsei 燻製 smoked food, often with cherry wood chips.




Iru いる (炒る /煎る) roasting, toasting

Kara iri からいり (乾煎り/ 空炒り), parching without using oil, dry-roasting


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Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit


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Kiru 切る cutting

Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer

katsuramuki かつらむき(桂剥き)cutting a continuous thin peel

kazaribocho, kazari boochoo 飾り包丁 decorative cutting and slashing

mentori 面取り cutting and leveling edges

rangiri　乱切り chopping into chunks

sengiri せんぎり（千切り)　"one thousand cuts", shredding, cutting fine strips of cabbage, cutting carrots into juliennes

sogigiri そぎぎり (削ぎ切り) slant cutting, shaveing into slivers, for example the burdock roots

tazunagiri たづな切り（手綱切り) "cut like a horse bridle", braid cutting
often done with konnyaku pieces

toofu o kiru, dicing tofu in the hand


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Kosu こす straining
strainer for miso, misokoshi みそこし (味噌漉し)
sarashi さらし, sarashinuno さらし布 thin cloth for straining food

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Modosu もどす(戻す) rehydrating dried food, soaking dried food in water

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Musu むす (蒸す)steaming
dünsten, schmoren, in einer Pfanne, wenn die Lebensmittel Wasser ziehen

mushiki むしき (蒸し器) steamer
Dämpfer
mushiyaki ... 蒸し焼き　steaming
dämpfen
This is a typical preparation for Chinese food items and some Japanese fish dishes.
CLICK here for PHOTOS !



jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

in Dampf kochen

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Niru 煮る　simmering
nitsuke　煮付け simmering with soy sauce, sugar and mirin
CLICK here for PHOTOS !

Hokke no nitsuke ... and Prime Minister Aso some politics !

aoni あおに【青煮】"simmering while keeping the green color"
mostly with salt and thin soy sauce.


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Onigiri おにぎり rice balls




Orosu おろす　grating
grating radish, daikon oroshi だいこんおろし (大根卸し)
metal grater, oroshigane　おろしがね　（下ろし金／卸し金), comes in many shapes, some used directly at the table for wasabi etx.
samekawa oroshi-ki 鮫皮　下ろし器　grater for shakeskin

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Otoshibuta おとしぶた (落とし蓋) "dropped down lid", lid resting directly on the food in a pot or pan
to simmer, poach or braise food
The lid has to be a little bit smaller than the opening of the pot or pan.


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Shiokara ... salty and pugnant pickles 塩辛


Shiozuke しおづけ(塩漬（け）) preserved in salt, pickled in salt
preserve fish in salt
Einsalzen, Einlegen in Salz (Fisch, Gemüse, Eier).
Pökeln (Fleisch und Wurstwaren)

quote
Einsalzen ist neben dem Trocknen eine der ältesten Methoden zur Konservierung von Lebensmitteln. Dabei wird durch das Salz die Feuchtigkeit in den Produkten für Mikroorganismen unbrauchbar. Um zuverlässig zu wirken, muss das Salz die Lebensmittel vollständig und gleichmäßig durchdringen. Dem Salz können auch trockene Gewürze zugegeben werden, um den Geschmack zu verbessern ...
Bei einigen Produkten, z.B. Weißkohl oder grünen Bohnen, tritt durch eine genau abgemessene Salzmenge Saft aus. Die darin enthaltenen Mikroorganismen bewirken eine langsame Fermentation, bei der Zucker in Säure verwandelt wird.
Pökeln
Dabei kommt außer dem Salz noch Salpeter zum Einsatz, der die bakterienhemmende Wirkung des Salzes verstärkt.
Pökeln mit Nitritpökelsalz
©　More in the WIKIPEDIA !



Shogayaki ... Ginger Roast Meat 生姜焼き


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Suritsubusu すりつぶす(磨り潰す／擂り潰す) crushing, mashing, grinding
groved grating mortar, suribachi すりばち(擂り鉢／摺り鉢)

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Tare, タレ　all kinds of sauces for dipping
amadare, あまだれ　甘タレ sweet dipping sauce
gomadare, ごまだれ(胡麻垂れ) seseme sauce
misodare みそだれ　味噌タレ　miso sauce
shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !
shoogadare しょうがだれ　ginger sauce
wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish



tataki たたき food chopped with a knife
aji no tataki アジのたたき chopped horse mackerel


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tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura
deep-fried battered food
many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
©　More in the WIKIPEDIA !
frittierter Fisch, frittiertes Gemüse

WASHOKU : Tenpura Tempura dishes

basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa


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WASHOKU
Tsukemono 漬物 Pickles
asazuke あさづけ【浅漬け】lightly pickled vegetables



Tsukimi, with an egg as "moon viewing" decoration



tsukudani つくだに (佃煮, つくだ煮) simmering in sweetened soy sauce


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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto


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Yaku 焼く "burning, heating", baking, toasting, broiling, grilling, pan searing
this word is used for many preparations, sometimes using oil.

shichirin しちりん (七輪) small portable stove for grilling with charcoal
. . . CLICK here for Photos !

YAKU ...
Aburi-yaki, Horoku-yaki, Kara-yaki, Kimi-yaki, Miso-yaki, Namban-yaki, O-kariba-yaki, Shio-yaki, Teri-yaki and many more !


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Yamatoni, Yamato-ni 大和煮 simmering meat of wild animals and birds in soy sauce, sugar and ginger
for whale meat, ginger and perilla leaves are cut finely and simmered too.
CLICK here for PHOTOS !
This method evolved in the Meiji period, when meat was eaten more frequently in Japan. A procucer of canned chicken meat, Maeda 前田道方 made it famous.
In 1915 the company Meijiya 明治屋 produced canned beef.
In 1923 Mitsukoshi in Nihonbashi had bargain sales of the canned meat. The Japanese army used this canned meat too.
hogei 捕鯨（ほげい） catching whales became popular and much whale meat was produced for canning, also sheep, horse and deer, even bears and sea lions. But all this meet has a strong animal tast and needs long hours of simmering.
See .. Kujira Ekiben from Tateyama, Chiba.




Yudoshi, yudooshi ゆどおし(湯通し) blanching in boiling water


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These items are related to DARUMA SAN !



Akachochin CHOOCHIN, lanterns 提灯とだるま
Ame, dagashi <> Sweets 　飴、駄菓子
Anko, sweet bean paste Daruma 餡子だるま , だるまあん

Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱
Bon, 盆 a tray

CHA 茶　The world of TEA and Daruma

Coasters
Cookies だるまクッキー
Daruma sweets
Cups and Mugs
..... Guinomi ぐい飲み Tea Cups
Cup soup <> カップラーメン Cup Ramen, Cup Raamen

Fukutoku Senbei <> Waffles for Good Luck from Kanazawa
福徳せんべい

Gokoku hojo .. 五穀豊穣 (gokoku hoojoo)
Prayers for a Bountiful Harvest of the Five Grains

Hamburger Cotelettes KATSU Daruma Food
..... 合格祈願エビカツバーガー　to pass examinations
Hashi, O-Hashi ... Chopsticks お箸　おはし
Hashi oki ... chopstick rests 箸置き

Juken Food 受験フーズ Examination　Hell Food, January 2007

Kabocha Daruma as Pumpkinかぼちゃ達磨, かぼちゃだるま
Kagome Food for Exam Students カゴメ　
Kashigata 菓子型　＜＞　Cake Molds from wood
..... Kashigata 菓子型　Cake mold from iron
..... Kashi bin 菓子ビン <> Glass for cookies

Maekake ... Apron 前掛け
Mito Kōmon .. 水戸黄門 Tokugawa Mitsukuni 徳川 光圀

Nabe ... だるま鍋 ... Cooking pot and restaurant
Natto 納豆 ... Fermented Beans
Noren ... Door Curtains 暖簾　のれん


Pan, Daruma pan だるまパン Daruma bread and
Daruma monaka だるまもなか Daruma wafers

Parfait Daruma ..... パフェだるま Food Art

RESTAURANTS . . . More . . . DARUMA Restaurants

Sable Cakes from Kawasaki 川崎大師名物 大人気 元祖ダルマサブレー
Salt and Pepper Shaker Shio Koshoo Ire . 塩コショウ入れ. 塩胡椒入れ

Sake, Ricewine and Daruma 酒.....
Sakazuki　杯 small cups / 達磨タンブラー . Tumbler Daruma

Sankuro, Dondo Yaki and Spring Fire Ceremonies 三九郎とだるま　
(Sankuroo)
Sara - Plates お皿にだるま
Senbei だるませんべい Rice Crackers
Sencha 煎茶　＜＞　Tea with Daruma see > CHA
Shamoji しゃもじ　＜＞　Rice Spoon, Ladle
Snacks with Daruma スナック Food
Soba 蕎麦　そば　＜＞ Daruma Eating Buckwheat Noodles

TABEMONO More about FOOD with Daruma
Tamago ... 卵だるま, たまごだるま, タマゴダルマEggs and Daruma

TEA and Daruma : Cha
The world of TEA and Daruma Introduction

Tokkuri ― Drinking Hot Sake with Daruma　　徳利とだるま
Tsumayooji (tsumajoji) 爪楊枝　つまようじ　＜＞　Toothpicks-holder

Udon Noodles with Daruma 達磨にうどん　ウドン

Vinegar Tasters, The three Vinegar Tasters of Chinese Art

Wasabi わさびだるま 　Japanese Horseradish called "Daruma"

Yunomi ― Drinking Tea with Daruma　　湯のみとだるまさん/ Guinomi




source : Daruma Food LINKS


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