- GENERAL INFORMATION Index

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GENERAL INFORMATION ... In our Washoku BLOG

abare-ichi あばれ市 "Wild market sales" extra cheap sales days

. accessory アクセサリー .

Aemono ... Japanese dressing

Agri-fashion アグリファッション Agrifashion
Agrizm(アグリズム) Magazine

Akiyama Tokukzo 秋山徳蔵 cook for the Tenno (1888 - 1974)


ame-uri, ameuri 飴売り vendor of candy in Edo

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

Anecdotes about Japanese Food

Aomonochoo　青物町 Aomonocho "vegetable" district

Asagohan, asameshi ... Japanese Breakfast

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

Asian Food Regulation Information Service



Bamboo, as food or tool in daily life

B Kyuu Gurume Ｂ級グルメ Second Class Gourmet B-kyū gurume

Bento and Ekiben Lunchpakete und O-Bento am Bahnhof

Bizenyaki, Pottery from Bizen

. BOOKS and online reference .

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

Containers for food, new materials P-Plus Ｐ-プラス


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

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

doggii baggu　ドッギーバッグ　 doggy bag

Donburi　丼 Bowl of rice with topping


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


EDO : 100 Favorite Dishes of Edo 江戸料理百選

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 Crisis Worldwide

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

Functional Foods 特定保健用食品 tokuho
Food for Specified Health Uses (FOSHU)
- - - . 機能性表示食品 kinosei hyoji shokuhin .
new labels in May 2015


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

Futsukayoi ふつかよい(二日酔い/ 宿酔 )
hangover and its natural remedies


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

. Goroawase　語呂合わせ　wordplay with food .

goshiki 五色 the five colors and food

Gyaru ギャル gals, girls
noogyaru 農ギャル /　ノギャル　 nogyaru, farming girls
ugyaru 魚ギャル / ウギャル fishing girls

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


Hachi 八 The Lucky Number Eight - 8

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

Hatago (旅籠, 旅篭) lodgings, inns and guest houses

History of Japanese Food
- - - Food and Drink in the Heian Period (794 to 1185) 平安時代

hiyashimono 冷し物 cold food
----- and
kanshoku 寒食 (かんしょく) "cold food" for a ritual in Okinawa

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


Joomon, Jōmon 縄文時代 Jomon Peroid Cooking

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

kinkatsu 菌活 active bacteria

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 !

kyoogibune, kyōgibune 経木舟 kyogibune
boat for serving, from paper-thin sheets of wood

Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen


Language, Japanese and Food


Mamiya　間宮, Irako 伊良湖 food supply ships
Mamiya yokan 間宮羊羹

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

Music and Food for animals and plant growing


Nagasaki and the influence of European food

Net Super - Online Shopping

Nokisaki Business 軒先.com "under the eaves"

Noren 暖簾store curtains


omocha　おもちゃ　Cooking Toys and Gangu 郷土玩具

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


Pareo foodo パレオフード paleo food, Paleo diet Paleolithic Diet

Pan パン bread
toosuto トースト toast

. Poetry and Japanese Food .
Haiku　俳句　and haika　俳菓 　- waka 和歌

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

Rural Revitalization and Promotion


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 ...

Rito Keizai Shimbun 離島経済新聞 Archipelago News
introducing local island food


Samurai Gourmet "武士の食卓" - Samurai Cooking

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

Sen Rikyuu, Sen Rikyū 千利休 Sen no Rikyu favorite dishes

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

Sex and Food / Penis Festivals

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

Shufu 主婦 / 主夫 ... housewife, homemaker. Hausfrau

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



Snap Dish, snapdish photo software

somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier

Sooshoku otoko 草食男子 grass-eaters and
nikushoku onna 肉食女 "meat-eating girls" / 草食系男子

Soups of Japan, an overview

Sushi 寿司　


Tera ... Temple Festivals and Food

Terminology used for Japanese Cooking

Tobeyaki, Tobe pottery

Tokuho Health Label

Tools used for Cooking

Trans-Pacific Partnership - TPP

Tsuchinoko, tsuchi no ko ツチノコ or 槌の子 hammerspawn legendary reptile

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.


. UNESCO - Nomination Washoku - .


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


Washoku Sahoo 和食作法 Table manners, etiquette
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.
motenashi 持成しの心 and shitsurai 失礼 hospitality
honzen ryoori 本膳料理 formal banquet food on trays




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) ...







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Zeittafel

Jomon-Periode ca. 8000 - ca. 300 v.Chr.
Yayoi-Periode ca. 300 v. - ca. 300 n.Chr.
Kofun Hügelgräber-Periode 247-552
Asuka-Periode 552-646
Hakuho-Periode 646-710
Nara-Periode 710-794
Heian-Periode 794-941
Kamakura-Periode 1192-1333
Zeit der Nord- und Süddynastie 1336-1392
Muromachi-Periode 1392-1568
Azuchi-Momoyama-Periode 1573-1603
Edo-Periode 1603-1868
Meiji-Periode 1868-1912
Taisho-Periode 1912-1926
Showa-Periode 1926-1989
Heisei-Periode seit 8.1.1989


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My VOKABEL LISTE Japanisch – Deutsch – English

Japanische Gerichte LISTE



REFERENCE - External LINKS


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. join ! WASHOKU - facebook group .



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Additions 2008

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Additions in 2008


ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba

jamu ジャム jam
maamareedo マーマレード marmalade

omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles

tokoroten 心太, 心天 (ところてん) gelidium jelly

yamanashi、yama-nashi 山梨 (やまなし) "mountain pear" Malus sieboldii

obansai おばんさい / お晩彩 small dishes from Kyoto

Yamato-ni 大和煮 simmering meat of wild animals and whale

Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba

odorigui 踊り食いeating "dancing"　small life icefish (shirauo)

Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ｯ橋

Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji

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

tonsho mochi 屯所餅（とんしょもち）"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto

minazuki 水無月 (みなずき) Kyoto sweets for June

Sea bream (tai 鯛) sakuradai, ma-dai and many more

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

うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit

Ubatama 鳥羽玉 /老玉 "Black Lily Seed"

JULY NEWSPAPER

Food and Games 野菜かるた Karuta games and other card games

Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆

Fujisan 富士山 and food specialities

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

Hoorensoo ほうれん草 / 菠薐草 spinach

Sweets from the KANTO region

haabu 　ハーブ herbs, Gewürzkräuter

Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more

Western vegetables used in Japan

Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)

Ningyooyaki, ningyoyaki 人形焼 figure waffles

Daruma Daikon だるま大根　a radish named Daruma

Chokoreeto チョコレート chocolate with many tasts

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

moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活（もやしうど）sprouts of spikenard

Kobiru, cobiru, kobilu （こびる） 小昼　 "small lunch", rural lunch
Takachiho, Miyazaki

. 葷酒山門（くんしゅさんもん）kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!

Shookadoo Bentoo 松花堂弁当 Shokado Bento

karee raisu カレーライス curry rice Curryreis

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture

gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.

Cookies だるまクッキー
Daruma cookies sweets

satoimo, sato imo 里芋 taro roots Taro-Kartoffel

. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !

JUNE NEWSPAPER

Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln

Red Beans, "small beans" , adzuki (azuki 小豆 )

udo 独活 (うど) udo Aralia cordata

Goheimochi 五平餅 and other food from Nagano

Dengaku 田楽 dance and food

Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef

Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)

Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish

Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets

Vegetables from SPRING ... List

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

Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし

Miso みそ or 味噌 Miso paste and miso soup and miso culture

Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN

hamo 鱧 (はも) pike conger pike, pike eel Muraenesox cinereus. dragontooth

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk

Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー

Fu, Wheat gluten (fu 麩) and FU products

Soba ryoori そば料理 dishes with soba Buckwheat noodles

Wagashi Sweets from Kanazawa 金沢に和菓子

Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz

Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen

Kaki 柿 Persimmon Persimone. Sharon fruit.

Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara

hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata

Ebisu sama 恵比寿様. Deity of the Fishermen

"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八

Konnyaku plant and food (Amorphophallus konjac) . Elephant jam

Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food

mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)

Morning Market (asa ichi, asa-ichi) Morgenmarkt

Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish

Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture

Sushi decorations and vocabulary 寿司の盛り方

corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋

Tenmusu 天むす rice balls with tempura

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

Mottainai もったいない　モッタイナイ Do not waste food !

Garlic (ninniku 蒜 (にんにく（ニンニク）) ) Knoblauch

Gyooza, gyoza 　ギョーザ　/ 餃子 Jiaozi Chinese dumplings

Pan パン bread
toosuto トースト toast

Shark 鮫 (さめ) same Haifisch

Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets

Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)

Edo Yasai, Edo dentoo yasai 江戸伝統野菜 Traditional vegetables of Edo

Umeboshi 梅干 dried pickled plums Salzpflaumen

Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring

Regional Sashimi ... LIST

Regional and local sushi types ... a LIST only

Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.

TEN GU jiru, tengujiru 十具汁 TENGU soup

Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki

Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch

warabimochi 笑来美餅 mochi with bracken powder
Adlerfarn-Mochi

momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern

"Tokyo Taste — the World Summit of Gastronomy 2009"

Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku

iburi いぶり, ibusu　燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita

Day of Meat (niku no hi) Febraruy 9, NI KU

Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun

Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier

wasanbon 和三盆 Japanese sugar and other sweets from Shikoku

wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖

onimanjuu, oni manjuu 鬼饅頭　おにまんじゅう "devil's cakes" for Setsubun, February 03.

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Yakumi やくみ (薬味) spices and condiments Gewürze

warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa

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

Shikoku Sweets 四国スイーツ　Sweets from Shikoku

Gifu Prefecture ... Regional Dishes

katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes

Museums, Food Museums and Food Theme Parks

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen

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

Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama

Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?

anpanman アンパンマン Mister Anpan 　

toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"

Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura

Daruma Senbei for the New Year 干支せんべい 2009

Daruma Manju だるま饅頭 (Daruma Manjuu)

Natural Ice for drinks ... declining
December 09, 2008

Samurai Cooking

Tsubaki abura 椿油) camellia oil

cha no hana 茶の花 (ちゃのはな) tea blossoms

Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto

Yomogi よもぎ　蓬 mugwort Beifuss, Beifuß

Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet

Ecotarian Food エコタリアン

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

Hachimitsu 蜂蜜　はちみつ Honey, Honig

Red Beans, "small beans" (azuki 小豆 ) and DARUMA

Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田


nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker

yukishio, yuki shio, yukijio 雪塩　snow-salt from Miyakojima Island. Salt (shio)

McDonald's and Mr. James Mr.ジェームスのブログ

Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho

Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi

Chuukanabe, wok 中華なべ 囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans

Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture

Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉

oyaki, o-yaki おやき , お焼き, 御焼（き）grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein

Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto

ramune ラムネ lemonade and other Summer Drinks

biiru ビール
beer : Bier and local beer (jibiiru 地ビール)

budooshu ぶどうしゅ、葡萄酒 wine

shinsen 神饌（しんせん） Shinto - Food offerings

shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan

Rakkasei 落花生 (らっかせい) Peanuts from Chiba

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

Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN（ミーレ・キッチン）

gekiyasu bentoo　激安弁当 extremely cheap lunchbox

Osaka no kui-daore くいだおれ kuidaore

hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima

Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps

Haneki shibori sake 撥ね木搾り（はねぎしぼり）酒

Yakimochi Fudoo Son 焼き餅不動尊in Gunma

"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano

Firefly squid (hotaruika, hotaru ika ホタルイカ（蛍烏賊）)

Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理) 　

Chinmi and fish roe dishes

Bean curd (tofu, toofu, dofu 豆腐) and haiku

Mamakari ままかり Fish dishes from Okayama

Koohii 黒だるまコーヒー Black Daruma Coffee

kankoro　かんころ　甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば

kinpira キンピラ simmered root vegetables

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

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

Horse meat, baniku (ばにく/ 馬肉)

Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura

God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命

History of Japanese Food Culture

Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb

Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

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

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

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

Dishes from Tokyo 東京

Wrapping Paper Art / Food Art

Ramen, raamen　ラーメン　Chinese noodle soup

Hakata no shio 伯方の塩 salt from Hakata island

Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets

Ainu Dishes, Hokkaido アイヌ料理

Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa

Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima

World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken

Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.

Famine and Hunger periods during the Edo period . kikin 飢饉

Sweets from Tohoku 東北の甘いもの

Tottori dishes 鳥取

Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.

Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima

Kani 蟹料理 CRAB dishes

Oiri, yomeiri おいり　嫁入り　sweets for the bride

Kamaboko (蒲鉾, かまぼこ)　Fish paste, fish cake, ground fish on boards

Cooking methods : yaku and ...yaki

Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀／飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ（湯呑み) small tea cups.






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WASHOKU : Regional Japanese Dishes



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Hoochoo knife

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Knife, knives (hoochoo)

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

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Explanation

Japanese cutlery

Japanese food takes pride it the various ways food is cut for presentation. There are more than 50 types of knives for different occasions.

Even in a normal family kitchen, there is a rag for many different types of knives which the housewife needs for cutting.


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quote
There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver. robustes Hack- und Wiegemesser ), the santoku hocho (all-purpose utility knife. Allzweckmesser), the nakiri bocho and usuba hocho (Japanese vegetable knives), and the tako hiki 蛸引包丁 and yanagi ba, yanagiba (sashimi slicers. Filetiermesser für Sashimi).


Japanese Cutlery Design and Philosophy

Different from western knives, Japanese knives are often single ground, i.e. sharpened in such a way that only one side holds the cutting edge. As shown in the image, some Japanese knives are angled from both sides, and others are angled only from one side, with the other side of the blade being flat. It was originally believed that a blade angled only on one side cuts better and makes cleaner cuts, though requiring more skill in its use than a blade with a double-beveled edge. Usually, the right hand side of the blade is angled, as most people use the knife with their right hand, with ratios ranging from 70-30 for the average chef's knife, to 90-10 for professional sushi chef knives; left-handed models are rare, and must be specially ordered and custom made.

Since the end of World War II, Western style double-beveled edged knives have become much more popular in Japan, the best example being that of the Santoku, a Japanese adaptation of the gyuto, the French chef's knife. While these knives are usually honed and sharpened on both sides, their blades are still given Japanese-style acute-angle cutting edges along with a very hard temper to increase cutting ability.

Professional Japanese cooks usually own their personal set of knives, which are not used by other cooks. Some cooks even own two sets of knives, which they use alternatively each other day. After sharpening a carbon-steel knife in the evening after use, the user normally lets the knife 'rest' for a day to restore its patina and remove any metallic odour or taste that might otherwise be passed on to the food.
©　More in the WIKIPEDIA !
wabocho
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Japanese Kitchen Knife ... 和包丁 ...
waboochoo, wabocho



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Sakai near Osaka is a famous area for producing kitchen knives.


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bataa naifu, butter knife
furuutsu naifu, fruits knife

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bunka bocho, bunka boochoo 文化包丁　"culture knife"
. . . CLICK here for Photos !


deba bocho, deba boochoo 出刃包丁（でばぼうちょう） for fish
. . . CLICK here for Photos !


fugu hiki, fuguhiki フグ引き "blowfish puller" for fugu sashimi
. . . CLICK here for Photos !
Filetiermesser für Kugelfisch


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hamokiri boochoo, knife to cut hamo fish bones
鱧 . はもきり包丁


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katsuo bocho, katsuo boochoo かつお包丁　かつおたたき専用包丁
Used often in Tosa, to cut bonito

. . . CLICK here for Photos from a knife shop !



nakiri bocho, nakiri boochoo　なきり包丁、菜切り包丁
for vegetables


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Oroshi hocho, oroshiboochoo
( おろし包丁, "wholesale knife") and
hancho hocho (半丁包丁, "half-tool knife")
are extremely long, highly specialized knives used in Japan to fillet tuna and other large fish.

The oroshi hocho is the longer blade with a blade length of 150 cm (60 inches) in addition to a 30 cm (12 inch) handle, and can fillet a tuna in a single cut, although usually two to three people are needed to handle the knife and the tuna. The flexible blade is curved to the shape of the spine to minimize the amount of meat remaining on the tuna chassis. The hancho hocho is the shorter blade with a length of around 100 cm (39 inches) in addition to the handle. The hancho hocho is also sometimes called a maguro kiri ( マグロ切, "tuna-cutter").

They are commonly found at wholesale fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo. They may also be found at very large restaurants, but they are not found in the regular Japanese kitchen, unless there is a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more.
©　More in the WIKIPEDIA !


. . . CLICK here for Photos : マグロ包丁 Maguro Knife!

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


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santoku bocho, santoku boochoo 三得包丁（さんとくぼうちょう）"knife with three virtues", the ways to use, for fish, meat and vegetables




soba boochoo, 蕎麦包丁 to cut buckwheat noodles. It weighs about 1 kg to facilitate rythmical cutting of the noodles.
Cutting buckwheat noodles, sobakiri 蕎麦切り is a difficult job.




takohiki タコ引 "octopus puller" to cut for sashimi
It is used in the Kanto area with a rectangular end.
. . . CLICK here for Photos !



Usuba boochoo, thin blade knife 薄刃包丁（うすばぼうちょう）
usually used to cut vegetables



yanagi bocho, boochoo 柳包丁 Yanagi Sashimi knife
. . . CLICK here for Photos !



ikejime いけじめ / 活けじめ / ikijime (活き締め / 生き締め /活〆) a method of preparing fish. It involves making a cut just above the tail and then the insertion of a spike quickly and directly into the hind brain thereby causing immediate brain death. A fish brain is usually located slightly behind and above the eye. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. The blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet. If fish suffer pain, then this method seems to minimize the pain.

Ike Jime has been successfully used manually in the tuna and yellowtail industries along with limited use in sport and gamefishing, and provides a rapid slaughter technique with concurrent quality benefits. Rather than cutting their throats and leaving them to die by bleeding, research indicates it is better to use ike jime and put the fish straight into an ice slurry. Fish being exported to Japan and certain other markets should not be allowed to die naturally, but should be killed immediately after being brought on board by using Ike Jime method.
©　More in the WIKIPEDIA !


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The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel face (Rc62 to Rc64) laminated to a wrought-iron back. The use of very hard steel requires the soft back both for the damping qualities and to provide an element of toughness that the steel face alone would not have. Second, a traditional Japanese knife has a hollow face for faster sharpening and to make it easier to maintain flatness.



source : 　Watanabe Blade Specialist

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quote
The Art of Slicing Fish and Fowl in Medieval Japan
By Xenia Heinickel
Introduction:
In Western eyes, the delicately cut piece of food is often regarded as central to traditional Japanese cooking. The skilful use of the knife is indeed one of the most prominent features of the Japanese kitchen, and mastery of various cutting-techniques is a matter of course to the Japanese chef as well as to the ambitious homemaker. However, the origins of this focus on the knife as the most favored kitchen tool are not well understood. The search for these origins leads us back many a century to the world of classical and medieval Japan and to one of the least known of the Japanese arts:, the art of slicing the meats of fish and fowl.

The first traces of this art are to be found in the classical or Heian period (794-1185 CE). Heian Japan was a large aristocractic-bureaucratic state in which the court nobles held an unrivalled position as the political and cultural leaders. The core and center of their world was the capital Heiankyo (modern Kyoto), where the Emperor’s court and other spacious residences were situated There the nobles led leisurely lives, with their days dedicated to the refinement of various arts, aesthetic ideas, and pastimes, one of which was cooking.

source : www.medievalists.net


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Hoochoodoo, hocho do 庖丁道 the way of the knife

Handed down since the Heian period with elaborate rituals.


Fujiwara Yamakage 藤原山陰
Father of Japanese Cuisine
日本料理中興の祖 藤原政朝
Chunagon Fujiwara no Yamakage (824 - 888)

He was the founder of the Shijoo school of kitchen knives users (chefs), 四条流庖丁式の創始者, uniting the rituals performed at Shinto Shrines for the Deity Iwakamutsukari no Mikoto 磐鹿六雁命 initiated by 末裔高橋氏 .
Founder of the ceremony for the use of kitchen knives, ritual of the kitchen knife.
Yamakage-style kitchen knife wielding was later named after him.

Yamakage ryuu Hoochoo shiki 山陰流包丁式, this is the most famous cooking tradtion of itamae cooks handed down till now.
Performed on April 18 at the temple Soji-Ji (Soojiji 総持寺) Nr. 22 on the Saigoku Pilgrimage to 33 Kannon-Temples.
As a child, Yamakage has been saved by Kannon from a deathly peril and this temple is often visited by mothers. It also never burned down and this Kannon is therefore good for praying from fire protection (hiyoke Kannon).
Yamakage was a famous cook, famous for his use of the kitchen knife. He cooked for the sculptor for 1000 days while he carved the Kannon statue. During the "Knife Ceremony" special cuts are performed on fish lying on a manaita cutting block.


Outside in the garden is a "mound of kitchen knives" (hoochoozuka　包丁塚).



Shrine Yoshida Jinja was founded when Fujiwara Yamakage enshrined the guardian God of the Heian Capital here in 859 A.D.



There is another hoochoo shiki in Chiba prefecture.
God of Iwakamutsukari no Mikoto in Takabe Shrine

Toward the end of the Yayoi period, the story of Iwakamutsukari no Mikoto, the first-ever kitchen chef, is told in the Nihon-shoki chronicles of Japan.

The 12th emperor, Emperor Keikou 景行天皇, visited Awa no miya 安房の浮宮 to pay his respects to the late imperial prince Yamato Takeru no Mikoto. There he was presented with a dish called "Umugi no Namasu 白蛤の膾（うむぎのなます）" (clams, or in some versions, abalone or katsuo bonito). He liked this dish and gave the cook the surname Kashiwade no Omi 膳臣（かしわでのおみ） and appointed him to Kashiwade no Otomobe to be his chef.
This first cooking chef was enshrined as the god of cooking at Takabe Shrine in Chiba.

包丁式は、高家神社で行われます。日本で唯一料理の祖神, 磐鹿六雁命を祀った神社です。
www.kanko.chuo.chiba.jp/event/000000010580/

. . . CLICK here for Photos of Takabe Shrine and the Knife Ritual!


Special Soft Senbei in memory of this knife ritual
高家（たかべ）神社



. Ankoo hoonoo hoochoo shiki 鮟鱇奉納庖丁式
ceremony to cut an ankoo 　
at the shrine Oarai Isozaki Jinja, Ibaraki
大洗磯前神社


包丁式 四條祭 View the ceremony here
source : www.youtube.com
Click on the other video provided on the left side for more.



The word "kappoo 割烹" or cuisine contains the real meaning of Japanese cooking.
It is made up of the character "katsu," which means "to cut 割," and "hoo 烹," which means "to boil."


. WASHOKU
Kiru ... Ways of cutting Japanese food


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There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), nakiri bocho and usuba bocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers).

Different from western knives, Japanese knives are often forged in a way that only one side holds the cutting edge, i.e. the bevel is only on one side.

Read the details here
quote * Japanese kitchen knives


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Things found on the way

. Knives from Echizen .
越前市（武生）越前打刃物　
Takefu Knife village (タケフナイフヴィレッジ)

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. Kumamoto Folk Art and Craft - 熊本県　 .

Kawajiri hoochoo 川尻包丁 Kawajiri Hocho Knives (Kawashiri)



- quote -
Kawajiri Knives
Passed down for more than 500 years, Kawajiri knives trace their origins to swordsmith Naminohira Yukiyasu, who lived during the Muromachi Period (1336-1573). In the Edo Period (1603-1868), the area’s ruling Hosokawa family emphasized Kawajiri as a center of development, resulting in the cultivation of crafts such as shipbuilding, woodworking and sword-making, many of which have been passed on to this day.

Kawajiri blades are characterized by a manufacturing method known as warikomi-tanzo, or cut-in forging, which is still used today. High quality steel is inserted into a base metal known as goku-nantetsu, or extra-soft iron, and thoroughly tempered by hand. The blades made using this method are sharp, durable, and have a dignified beauty. It’s said that it takes at least 10 years to master this technique and become a sword-smith.

Prior to World War 2, Kawajiri knives were manufactured in about 50 shops, but as of 2013, just two smithies take on the entire manufacturing process. However, their high quality still boasts a strong brand power, and requests are made from throughout Japan.

Kawajiri thrived as a trading port from its early days, and various crafts, including Kawajiri knives, have been passed down to modern times. Visitors can find numerous traditional crafts represented in the Kawajiri shopping district, with demonstrations of knife-forging presented at the Kumamoto City Handcrafts Promotion Center located right in the area.

- 熊本県伝統工芸館 Kumamoto Dento Kogei Kan
- source : Japan brand 3361 -


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Hamono Matsuri　刃物祭り　Knife Festival - Cutlery Festival

Seki Town, Gifu　関市岐阜
source : city.seki.lg.jp

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- quote
Tokyo Uchihamono 東京打刃物 Hand-Forged Blades
Traditional Technologies and Techniques
1- During forge welding, borax is inserted between the ferrite and steel portions of the workpiece, then the materials are heated to approximately 900°C (1,652°F) and swiftly struck with a hammer in order to combine them. Care must be taken to avoid overheating the materials, as doing so may result in loss of steel content.
2- Following heating in the forge, annealing is achieved by placing the workpiece in coal dust or straw ashes and allowing it to cool naturally.
3- During quenching, a workpiece that has been heated in the forge to approximately 800°C (1,472°F) until it glows uniformly red is quickly cooled through submersion in water, this increases the blade's hardness.
4- Following quenching, the blade is heated again at a low temperature in the forge to temper it while the craftsman monitors its surface appearance. This imparts suitable toughness to the blade.



■ Traditionally Used Raw Materials
Steel, ferrite - 鋼（はがね）、地鉄（じがね）

■ History and Characteristics
According to the Nihon Shoki, one of the oldest and most important chronicles of Japanese history, blacksmithing was first carried out in Japan in 583, when smiths were invited to Japan from the Korean Silla Kingdom during the reign of the Emperor Bidatsu 敏達 (the 30th emperor of Japan, reigned 572-585). The Japanese supposedly learned how to forge steel from these visiting smiths.

Swordsmiths appeared as the samurai class rose to power. These craftsmen steadily improved their skills, eventually devising a method of forming blades with soft iron and attaching steel along the cutting edges. This created the soft yet sharp-cutting blades that are unique to Japan.

After Tokugawa Ieyasu established the Edo Shogunate in 1603, merchants moved to Edo from all over Japan. The names of metal casters and forging experts were also recorded among the lists of craftsmen who served the Shogunate.

The Edokanoko, one of the most informative general guidebooks to the city of the Edo Period, has a description about blacksmithing in relation to blades. It lists craftsmen who offered pointed carving knives (deba-bocho) that were formed through hammering. The guidebook tells us that swordsmiths also produced razors, kitchen knives and other bladed implements in addition to their main trade in swords.

Japan enjoyed a period of peace from the mid-Edo Period onward. During this time, an increasing number of swordsmiths changed their production focus, utilizing their smithing techniques to create the implements and blades needed for everyday life. In other words, many of them transformed themselves into town blacksmiths.

Following the fall of the Edo Shogunate and the Sword Abolishment Act of 1871, which prohibited ordinary people from carrying weapons, most of the remaining swordsmiths were forced to start making commercial and kitchen implements. They responded to the nation's Westernization (known as bunmei kaika, "the civilization and enlightenment movement") by applying their inherited skills to the manufacture of Western-style blades.

Tokyo Cutlery Industrial Association
- source : www.sangyo-rodo.metro.tokyo.jp


. Echizen uchi-hamono 越前打刃物 cutlery, hand-forged blades from Echizen .
Takefu Knife Village in Takefu 武生市


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Miyabi Messer von Zwilling, Deutschland
http://www.kochmesser.com/miyabi_messer_von_zwilling,rid,683,ka.html


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HAIKU

hoochoo hajime 庖丁始（ほうちょうはじめ)
first use of the kitchen knife
kigo for the New Year

. NEW YEAR - KIGO for HUMANITY


observance kigo for the New Year

. Tsuru no hoochoo 鶴の包丁 "cutting a crane" .
court ritual


SAIJIKI – NEW YEAR OBSERVANCES

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秋茄子や裏表ある和包丁
aki nasu ya ura omote aru waboochoo

autumn eggplants -
the two sides of this
Japanese knife

source : 　www.nhk.or.jp
Tr. Gabi Greve


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Related words

History of Japanese Food Culture

*** . WASHOKU
Kiru ... Ways of cutting Japanese food

. WASHOKU
Chopping board (manaita まな板 / 俎板)


***** WASHOKU ... Tableware and Tools

Küchenmesser , Kochmesser #hoochoo #kitchenknife #wabocho
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Geschichte

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Japanisches Essen im Laufe der Geschichte
Ein historischer Abriss

Die Menschen der Steinzeit beschafften sich ihre Nahrung zum Überleben aus ihrer nächsten Umgebung, Fische aus dem Meer, Wildbret, Nüsse und Pilze aus dem Wald, wildes Obst von den Bäumen war die Hauptnahrung der damaligen Jäger und Sammler. Jede Saison bot ihre Besonderheiten und seit das Feuer bekannt war, konnten die Zutaten auch am offenen Feuer gebraten werden.

Die Joomon-Zeit brachte durch die Verbreitung einfacher Keramik eine große Neuerung: die Speisen konnten nun in einem Topf gekocht werden.
Gegen Ende der Joomon-Zeit begann auch das Experimentieren mit Haustieren, besonders Wildschweinen, und der Reisanbau fand seinen Einzug in Japan.

Die herumziehenden Jäger und Sammler begannen, in Siedlungen zu leben und ihre Nahrungsmittel selbst anzubauen. Kupfer- und Bronzegegenstände aus der folgenden Yayoi-Zeit zeugen von den schnellen Fortschritten der Zivilisation. Der Kontakt mit China und Korea brachte neue Ideen und ein neues Verständnis der Lebensmittel nach Japan.

Neben Reis wurde auch mit anderen Getreidesorten experimentiert, weil diese sich gut lagern liessen und Nahrung für die Wintermonate garantierten. Die wichtigsten Bauwerke in einer Sieldung waren bald die Lagerhäuser auf Stelzen, um das wertvolle Getreide vor Wasserschäden und Ungeziefer zu schützen.

Auch die Herstellung von Salz verbreitete sich während der Yayoi-Zeit und bot damit eine neue Art der Haltbarmachung von Lebensmitteln, das Einlegen in Salz zur Haltbarmachung von Fleisch, Fisch und Gemüse.

Der Kontakt mit dem Festland brachte auch die Essstäbchen nach Japan, ein weiterer Baustein einer verfeinerten „Esskultur“. Alte Geschichtsschreibungen berichten dann von einem legendären Koch des 12. Tenno Keikoo, der für den Hof ein köstliches Gericht mit Meeresfrüchten zubereitete und dafür von seinem Herren in den Stand eines „Chefkochs“ erhoben wurde. Kashiwade no Omi wird bis heute im Schrein Takabe Jinja (Chiba) als die Gottheit der Küchenchefs verehrt.

Lebensmittel als Opfergaben für die Gottheiten sind sowohl im Buddhismus als auch im Shintoismus das ganze Jahr über wichtige Gegenstände auf dem Altar. Viele Jahresfeste der buddhistischen Tempel und Shintoschreine sind mit Lebensmitteln verbunden und viele Lebensmittel werden als Glücksbringer angesehen, entweder wegen ihrer Farbe oder Form oder durch ein Wortspiel mit einem anderen glückverheißenden Gegenstand. Das Neujahrsessen ist ein wichitges Beispiel dieser Art.

In der Kofun-Hügelgräber-Zeit wurde das Essen von weißem Klebreis mit roten Bohnen eingeführt, rot und weiß sind besonders glückverheißende Farben. Die Produktion von Reiswein, Reisessig und Sojasauce begann durch die Anleitung der buddhistischen Mönche, die sich diese Fertigkeiten in China und Korea zugelegt hatten, und zeugen bis heute davon, dass der Buddhismus nicht nur die Seelen stärkte, sondern auch zur Verbesserung des leiblichen Wohls der Japaner beitrug. Der Prinzregent Shootoku (574 – 622) machte sich besonders um die Verbreitung des Buddhismus verdient und im Jahre 675 erliess der Tenno Tenmu einen Erlass, der den Verzehr von Fleisch von vierbeinigen Tieren und Vögeln verbot, da es einem frommen Buddhisten nicht erlaubt ist, Lebewesen zu töten.

Lediglich in den Bergregionen war es in den strengen Wintermonaten unerläßlich, sich zum Überleben von Wildschweinen, Bären und anderem Wildbret zu ernähren und es gab dafür besondere Erlasse.
Die buddhistischen Mönche brachten auch das Wissen um die Soyabohne und den Tofu mit nach Japan, ebenso die Herstellung von Milchprodukten, die aber nur als eine Art Medizin für die Adeligen angesehen wurde und keine weite Verbreitung fand. Rinder und Pferde dienten als Zugtiere und für die Felderbestellung, nicht zum Verzehr.

Die Nara-Zeit brachte eine Vertiefung der chinesischen Einflüsse und ist besonders bekannt durch ihre großen Tempelbauten. Der chinesische Priester Ganjin (687 – 763) brachte um 753 auch das Wissen vom braunen Zucker nach Nara; in Berichten von Opfergaben für den großen Buddha im Tempel Todai-Ji in Nara wird auch „Zucker aus Zuckerrohr“ erwähnt.

Die Adeligen trafen sich bald regelmäßig zu Banketten und eine eigene Etikette entwickelte sich. Die Geladenen saßen auf dem Boden, jeder vor seinem eigenen Tablett mit Speisen. Zwischen den Gästen standen Behälter mit Soyasauce, Reiswein, Salz und Reisessig, den typischen Würztutaten der damaligen Zeit. Zur Aufnahme der Speisen gab es Löffel und Essstäbchen. Das Hauptnahrungsmittel der Adeligen war gekochter Klebreis, während sich die anderen Bürger mit Hirse und Buchweizen begnügen mussten. Gekochter und danach getrockneter Reis diente als Reiseproviant und wurde bei Ausflügen mitgenommen, das war der Vorläufer des bis heute so beliebten Esspakets.

Zu Beginn der Heian-Zeit verbreitete sich ein neuer Brauch, der heute aus der japanischen Esskultur nicht mehr wegzudenken ist, nämlich das Trinken von Grünem Tee. Die ersten Teeplantagen wurden in der Gegend von Nara angelegt. Für die normale Bevölkerung war allerdings das reine Wasser, das es überall in Japan reichlich umsonst gab, das einzige Getränk. Bis heute sind viele ländliche Einzelhöfe und auch alte Stadtfamilien stolz auf ihre guten Brunnen und frisches Wasser wird bis heute kostenlos in jedem Restaurant angeboten, meist auch eine Tasse grüner Tee nach der Mahlzeit. Auch die Zubereitungen mit Braten und Frittieren fanden ihren Weg nach Japan.

Alte Texte von Westjapan aus der Heian-Zeit berichten von der Abgabe der Steuern in Form von Sushi aus fermentiertem Reis mit Fisch.

In der folgenden Kamakura-Zeit bestimmten die Samurai den Lauf der Gesellschaft und ihre kargen Mahlzeiten aus braunem Reis mit wenigen Gemüse-Beilagen waren dem sich damals schnell verbreitenden Zen-Buddhismus entlehnt. Auch der Genuß von Miso-Paste als Suppe oder Würze verbreitete sich rasch. Der Priester Eisai betonte die vegetarische Küche, auf ihn geht das bis heute beliebte vegetarische Tempelessen zurück.

Eisai förderte die Zusammenkünfte zum Teetrinken und gemeinsamen Essen, so dass sich das vornehme „Essen bei einer Teezeremonie“ ebenfalls konsolidierte. Ein einfaches Tablett mit einer Schale braunem Reis und etwas Miso-Suppe wurde bald zum normalen Frühstück der Bürger.

In der Muromachi-Zeit entwickelten sich weitere Schulen für die Zubereitung von Speisen der Adeligen und Richtlinien für Bankette und Zeremonien, bei denen das Essen nun auf Tabletts mit kurzen Beinen serviert wurde, den Vorläufern der Tische mit kurzen Beinen für die Räume mit Tatami-Bodenmatten. Auch das gegenseitige Einschenken von Reiswein und rituelle Trinken von Reiswein bei Festlichkeiten und Zeremonien wurde weitgehend stilisiert. Bei einem offiziellen Bankett konnten in langsamer Abfolge bis zu sieben Gänge serviert werden, die aber meist nur kleine Häppchen in kostbaren Lackschalen zur Freude der Augen enthielten. Das Trinken von drei kleinen Schlucken Reiswein von Braut und Bräutigam zur Bekräftigung des Eheversprechens bei einer Hochzeitsfeier stammt aus dieser Zeit.

Die kurze, aber revolutionäre Azuchi-Momoyama-Zeit brachte durch Sen no Rikyu (1522 – 1591) das Ausreifen der Teezeremonie mit bis zu drei kleinen Gängen an Erfrischeungen und Süßigkeiten mit sich. Durch die ersten Europäer auf japanischem Boden fanden bald auch die Westlichen Speisen ihren Eintritt in die japanische Küche, es gab Kartoffeln und Kürbis, Zwiebeln und Brot und sogar Öl zum Ausbacken. Viele Leute in den Städten konnten es sich leisten, drei Mahlzeiten pro Tag einzunehmen.

Die Edo-Zeit sah einen Aufschwung der Bürgerschicht in den Städten. Der eingelegte Rettich (takuan) wurde populär, ebenso in Tee gekochter Reis mit Sojasauce und etwas Reiswein (Nara chameshi).

Die alleinstehenden Männer der Stadt Edo begannen, ihr Essen an kleinen Buden einzunehmen, die Buchweizennudelsuppe, handgeknetetes Sushi oder Tempura anboten. Auch gebratener Aal war in den Sommermonaten eine beliebte Mahlzeit. Kleine Restaurants und Teehäuser begannen ihre Geschäfte in belebten Stadtvierteln, in denen Chefköche nicht mehr die Angestellten der Samurai waren, sondern sich frei entfalten konnten. Wer es sich leisten konnte, ass nicht nur zum Überleben, sondern wegen des feinen Geschmacks, und Gourmets begannen im Wetteifern ihrer Spezialitäten.

Seit der Edo-Zeit besteht eine traditionelle japanische Mahlzeit meist aus einer Schale Reis, einer Schale Miso-Suppe, einem Teller mit Beilagen, meist Fisch und frischem Gemüse und einem Tellerchen mit eingemachtem Gemüse. Dank seiner Lage, die sich über mehr als 3000 Kilometer von Nord nach Süd erstreckt, bietet die lokale Küche viele abwechslungsreiche Fisch- und Gemüsegerichte und die vielen Bergregionen haben ihre eigenen regionalen „Segnungen“ an Pilzen, Nüssen und Berggemüse.

Die wichtigsten traditionellen Würzmittel sind Sojasauce, Reisessig, Reiswein und Salz, die alle dazu dienen, den ursprünglichen Geschmack einer Zutat zu verstärken, nicht aber zu übertönen. Nicht zu vergessen ist auch das Anrichten auf einem Tablett mit besonderen Schalen, Schälchen und Schüsselchen, denn der Satz „das Auge isst mit“ gilt in Japan noch mehr als in vielen anderen Kulturen der Welt.

Zum Zubereiten der einzelnen Zutaten benötigt der Chefkoch eine reiche Auswahl an Messern, für jeden Zweck ein anderes. Der „Weg des Messers“ ist eine ganz besondere Tradition der japanischen Küch. Das Wort „Geschnittenes und Gekochtes“ (kappoo ryoori) wird oft synonym mit „Japanische Cuisine“ (washoku) verwendet.


Die Meiji-Zeit brachte dann durch den Einfluß des Westens eine große Änderung der Essgewohnheiten. Brot, insbesondere Toastbrot, ersetzte den Reis zum Frühstück und das Essen von Rind- und Schweinefleisch begann sich zu verbreiten. Auch die chinesischen Nudelläden mit den Ramen-Suppen gab es bald überall. Curry-Reis bekam seinen Japanischen Geschmack, ebenso Pizza und Spagetthi.

Esspakete und Bentos für die immer zahlreicheren Reisenden wurden an vielen lokalen Bahnöfen angeboten und Familienrestaurants warben um die Gunst der mittelständigen Familien. In den Schulen werden nahrhafte Mittagessen gekocht und die Kinder bekommen Snacks und gesüßte Getränke, wie ihre Kameraden in Amerika.
Auch Bewegugen wie Slow Food und Eco-Food breiten sich langsam wieder aus, das verstärkte Umweltbewußtsein beziet sich auch wieder auf Lebensmittel und Lebensmittelsicherheit, nachdem zahlreiche Skandale in der Lebensmittelbranche die Bürger aufgeschreckt haben.


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Zeittafel
(Nach Prof. Seckel, Buddhistische Kunst Ostasiens)

Jomon-Zeit ca. 8000 - ca. 300 v.Chr.
Yayoi-Zeit ca. 300 v. - ca. 300 n.Chr.
Kofun Hügelgräber-Zeit 247-552
Asuka-Zeit 552-645
Hakuho-Zeit 645-710
Nara-Zeit 710-794
Heian-Zeit 794-897
Fujiwara-Zeit 894-1185
Kamakura-Zeit 1185-1336
Muromachi-Zeit 1336-1573
Azuchi-Momoyama-Zeit 1573-1603
Edo-Zeit 1603-1868
Meiji-Zeit 1868-1912
Taishoo-Zeit 1912-1926
Showa-Zeit 1926-1989
Heisei-Zeit seit 8.1.1989


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. WASHOKU
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***** History of Japanese Food


WASHOKU : General Information

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