[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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".
© More in the WIKIPEDIA !
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
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::
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.
© More in the WIKIPEDIA !
ainame to tamagodofu no haru-wan ...Frühlingsschale mit Eierstich und Fisch
haru no sakizuke ...Kleines Frühlingsgericht
::::::::::::::::::::::::::::::::::::::::::::
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
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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"
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
. . . CLICK here for Photos !
Reference : Kawadoko Dining in Kyoto
. . . . . also
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
. . . CLICK here for Photos !
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
. . . CLICK here for Photos !
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.
© More in the WIKIPEDIA !
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
. . . CLICK here for suji ebi Photos !
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
. . . CLICK here for Photos !
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
. . . CLICK here for Photos !
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
. . . CLICK here for Photos !
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
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. 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.
CLICK here for PHOTOS !
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.
. . . CLICK here for Photos !
Kyoo kurorooru kuromaru 京黒ロール /くろまる
roll cake with black bamboo coal from Arashiyama and namkuriimu cream inside.
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
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 !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. 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
. . . CLICK here for Photos !
..... 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.
. . . CLICK here for Photos !
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"
. . . CLICK here for Photos !
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
... 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.
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
wagashi 和菓子
WASHOKU : KYOTO SWEETS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
*****************************
Worldwide use
*****************************
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
*****************************
HAIKU
..... WKD . Edo and Kyoto, Capitals of Japan
"Blossom Capital" flourishing town (hana no miyako 花の都)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Haiku about the hio trouts
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
composing haiku -
more difficult than
composing a meal
Gabi Greve
*****************************
Related words
WASHOKU : more about Kyoto dishes
Tenzoo 典座 Tenzo kyokun, the Zen cook teachings
***** WASHOKU : Regional Japanese Dishes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Showing posts sorted by date for query kappoo. Sort by relevance Show all posts
Showing posts sorted by date for query kappoo. Sort by relevance Show all posts
5/11/2008
4/30/2008
- GENERAL INFORMATION Index
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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) ...
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
My VOKABEL LISTE Japanisch – Deutsch – English
Japanische Gerichte LISTE
REFERENCE - External LINKS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. join ! WASHOKU - facebook group .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #generalinformationindex -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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) ...
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
My VOKABEL LISTE Japanisch – Deutsch – English
Japanische Gerichte LISTE
REFERENCE - External LINKS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. join ! WASHOKU - facebook group .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #generalinformationindex -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
3/08/2008
Hoochoo knife
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Knife, knives (hoochoo)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Japanese Kitchen Knife ... 和包丁 ...
waboochoo, wabocho
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sakai near Osaka is a famous area for producing kitchen knives.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
bataa naifu, butter knife
furuutsu naifu, fruits knife
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hamokiri boochoo, knife to cut hamo fish bones
鱧 . はもきり包丁
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
*****************************
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)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. 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 -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hamono Matsuri 刃物祭り Knife Festival - Cutlery Festival
Seki Town, Gifu 関市岐阜
source : city.seki.lg.jp
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
- 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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Miyabi Messer von Zwilling, Deutschland
http://www.kochmesser.com/miyabi_messer_von_zwilling,rid,683,ka.html
*****************************
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
*****************************
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Knife, knives (hoochoo)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Japanese Kitchen Knife ... 和包丁 ...
waboochoo, wabocho
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sakai near Osaka is a famous area for producing kitchen knives.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
bataa naifu, butter knife
furuutsu naifu, fruits knife
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hamokiri boochoo, knife to cut hamo fish bones
鱧 . はもきり包丁
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
*****************************
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)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. 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 -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hamono Matsuri 刃物祭り Knife Festival - Cutlery Festival
Seki Town, Gifu 関市岐阜
source : city.seki.lg.jp
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
- 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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Miyabi Messer von Zwilling, Deutschland
http://www.kochmesser.com/miyabi_messer_von_zwilling,rid,683,ka.html
*****************************
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
*****************************
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
1/10/2008
SUMMARY
[ . BACK to WORLDKIGO TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
SUMMARY
Please use your browser to find a keyword.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU :
YASAI . Vegetable SAIJIKI
Seaweed (kaisoo 海草) as kigo
WASHOKU : INGREDIENTS tags
WASHOKU : INGREDIENTS
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
COOKING METHODS
The most important methods for preparing food are introduced here.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Aemono あえ物、和え物 (あえもの) Japanese Dressing
... Namasu dressing 膾 , 鱠, なます
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Modosu もどす(戻す) rehydrating dried food, soaking dried food in water
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
MORE
Genral Information Articles
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
SUMMARY
Please use your browser to find a keyword.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU :
YASAI . Vegetable SAIJIKI
Seaweed (kaisoo 海草) as kigo
WASHOKU : INGREDIENTS tags
WASHOKU : INGREDIENTS
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
COOKING METHODS
The most important methods for preparing food are introduced here.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Aemono あえ物、和え物 (あえもの) Japanese Dressing
... Namasu dressing 膾 , 鱠, なます
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Modosu もどす(戻す) rehydrating dried food, soaking dried food in water
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
MORE
Genral Information Articles
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Subscribe to:
Posts (Atom)