- 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 -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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 . ]

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::